Orange & oregano pulled pork
Roast pulled pork in orange juice, along with bay, thyme, oregano and paprika for beautifully tender, flavourful meat. Serve with our chilli slaw on the side
Ingredient
- 2 onions, finely sliced
- 1½ kg pork shoulder joint
- 2 oranges, zested and juiced
- 2 bay leaves
- small handful of thyme sprigs
- 1 tbsp dried oregano
- 1 tbsp sweet smoked paprika
- 2 garlic cloves, crushed
- corn cobs, cooked rice and tortilla wraps (optional), to serve
- ½ red cabbage, finely shredded
- 1 carrot, grated
- 3 spring onions or 1⁄2 small red onion, finely sliced
- 2 tbsp red wine vinegar
- 1 red chilli, finely shredded
- 2 tbsp olive oil
- handful of coriander, finely chopped
For the chilli slaw
Direction
- STEP 1
Put the onions in the base of a slow cooker, or in a deep roasting tray, then add the pork on top. Pour over the orange juice, then sprinkle in the zest, bay, thyme, oregano, paprika, and add the garlic. Pour in 200ml water, or enough to cover the base of the tray or slow cooker until about 2cm deep. Cook on low for 8-10 hrs, or in the oven at 160C/140C fan/gas 3, covered in a double layer of foil, for 4-6 hrs, topping up with water as needed. The meat should be fall-apart tender. Scoop out the thyme and bay leaves, and discard.
- STEP 2
Remove the pork and shred the meat using two forks, discarding any skin and excess fat. Keep some of the pork in larger chunks for those who prefer it, or shred into smaller pieces for little ones. Add a few spoonfuls of the cooking liquid over the meat.
- STEP 3
Toss all the slaw ingredients together in a bowl with some seasoning. You can serve the slaw on the side or with the pork in wraps, alongside cooked rice and corn on the cob, if you like.
