Lucky Recipes
Legendary Lucky Taco Pulled Pork!
Cooking Time: 6 hours
Difficulty: Medium
Serves: 4-6
Ingredients
• 1.75kg pork shoulder, skin off and fat on
• salt and cracked black pepper
• 2 red onions, roughly chopped
• 2 habaneros, finely sliced or 2 tsp Lucky Taco Habanero Hot Sauce
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cloves
• 1 tbsp smoked paprika
• 1 tbsp achiote paste
• ½ cup fresh lime juice
• 1 large red roasted capsicum (either from a jar, or roast one over a hot flame — see page 45), roughly chopped
• 1 pouch of Lucky Taco Chipotle Marinade
• 1½ cups canned tomato pulp (we use Mutti)
• 3 tbsp red wine vinegar
• 400ml water
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Method
•We like to get everything organised by separating the recipe into three parts:
• PORK
• DRY
• WET
• Let’s start with the PORK. Score fat about 1cm deep in a criss-cross pattern across the top.
• Season generously with salt — meat loves salt! Seriously, don’t be shy here. Add about half as much of cracked black pepper.
• Set pork to one side.
• Now the DRY bowl: place red onion, habaneros (or hot sauce), cumin, coriander, ground clove and smoked paprika in a bowl.
• And the WET bowl: place achiote paste in another bowl, then add lime juice. Beat with a whisk until achiote paste dissolves into lime juice. It should be a deep, rich red colour. Add roasted capsicum, chipotle marinade, tomato pulp and red wine vinegar.
PUTTING IT ALL TOGETHER
• Preheat oven to 200°C.
• Place a large ovenproof, stovetop-safe pot over high heat. After 5 minutes, add the pork shoulder, fat side down. You want to render out a lot of the fat.
• After 5 minutes on high heat, turn down to medium and cook pork for another 10 minutes.
• Remove pork from the pot. There should be a decent amount of rendered pork fat in there. Now add the DRY bowl. The onion and spices should splutter and absorb all the rendered fat. Keep stirring this mixture (still over medium heat). After 5 minutes, add the WET bowl. Mix thoroughly until all ingredients are combined. Turn off heat. Place pork back into the pot, fat side up. Give it a shimmy with your hand to nestle it into the saucy mixture.
• Then add the water. It should come up to the level of the pork. If not, just add a little more. Place in preheated oven for 2 hours.
• After 2 hours, turn down to 150°C and cook for a further 4 hours. Take out of oven — there should still be some wetness at the bottom. You might want to check it after 3½ hours — if it looks too dry, add a little more water.
• Get two forks and start shredding pork. It should be meltingly tender — be careful not to over-shred. Go on — just try to resist popping a forkful into your mouth . . . YUM!
• Now mix shredded pork all around into the gravy at the bottom. And you’re done.
