
INGREDIENTS
This is enough for roughly 12 empanadas, 12 sliders and 12 tacos
1.5-2kg piece of pork shoulder, off the bone, rind & fat removed
80g chipotle chillies in abodo sauce, chopped
4 cloves garlic, crushed
10g smoked paprika
3 tsp dried oregano
1 tsp black pepper crushed
100ml lime juice
3 bay leaves
2 cinnamon sticks
15g cumin powder
15 coriander powder
100ml fresh orange juice
1 orange, zest (in strips)
5g salt
225g Bickford’s Iced Coffee Syrup
DIRECTIONS
- Mix all ingredients together in a large bowl & then add the pork and rub well with marinade
- Allow to marinate for a few hours, or overnight
- Transfer to a cast iron pot & place in a hot oven at 200°C uncovered for 15 minutes
- Cover & reduce the heat to 150°C & cook for about 3 hours until tender & falling apart
- Remove from the oven & allow to rest for ½ hour before shredding.
- Shred the pork & toss with some of the pan juices
- Enjoy this for pulled pork sliders, tacos, empanadas or nachos
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