Mexican slow cooked pork that will blow your mind, dried and soaked ancho chillis adds a banging smoky richness to this pulled pork. For me there's only one way to eat this, stuffed in a warm corn tortilla topped with a little salsa and pickled onion for the ultimate street food.
Prep Time: 30 mins
Cook Time: 4 1/2 hrs
Boneless pork shoulder joint around 2kg cut into 1/4s.
2 large Ancho Chillies soaked in 1/2 cup hot water
1 cup orange juice 1 onion
4 garlic cloves
1 tbsp dried oregano
1 tbsp cumin ground
1tsp coriander ground
2 tsp chili powder
1/2 tsp cinnamon
3 bay leafs
2 tsp salt
Soak the dried chillies for 20 minutes in the boiling water to soften them.
Preheat the oven to 160C.
In a wizzy blend the soaked chillies (as well as the water they have been soaking in) with the onion, garlic, dried oregano, cumin, coriander, cinnamon, orange juice, pepper and salt until smooth.
In a large deep baking tray pour the sauce all over the sliced pork shoulder making sure all the meat is well coated, add the bay leafs then tightly cover with foil and pop in the oven for around 4 hours basting it every hour until the meat is falling apart.
Crank the temperature up to 200c finish for 20 mins uncovered. Remove from the the oven and shred the pork with two forks in all the juices,
You can serve at this stage or to be extra you can pop some of the meat under a hot grill until it goes a little crispy.
Corn tortillas, gauc, salsa, pickled onion, jalapenos, shredded iceberg, grated cheese and fresh coriander on the table for the best build your own taco station.
This can be cooled and stored in the freezer for up to 2 months.