Preparation time is 30minutes
Cook time is 4hours 10minutes
Total time is 4hours 40minutes
Serve is for 4 people
Estimated cost per serve is 15.23 dollar
Difficulty level: 3 out of 4
19 Ingredients
Spicy citrus salsa
- 1 lemon, peeled, segmented, juice reserved
- 1 eschalot, thinly sliced
- 4 navel oranges, peeled, segmented
- 2 limes, peeled, segmented
- 1 long red chilli, thinly sliced
- 1/4 cup coriander leaves
- 2kilograms boneless pork shoulder
- 1teaspoons Woolworths garlic powder
- 2teaspoons ground cumin
- 1/2teaspoons smoked paprika
- 1teaspoons sea salt flakes
- 2teaspoons cracked black pepper
- 2teaspoons dried oregano
- 1 navel orange, zested, juiced
- 1 lime, zested, juiced
- 2tablespoons Woolworths extra virgin olive oil
- 1 cup salt-reduced chicken stock
- flour tortillas, grilled (to serve)
- 1tablespoons Woolworths extra virgin olive oil
Description
Put your slow cooker to good use by making this mouth-watering slow-cooked pork, and pair it with this spicy citrus salsa.
Method
Step 1 of 5
Preheat oven to 140°C/120°C fan-forced. Using a sharp knife, cut and discard pork rind, leaving a thin layer of fat. Combine garlic powder, cumin, paprika, salt flakes, pepper, oregano, orange and lime zest, lime juice, 1 tbs orange juice and 1 tbs oil in a small bowl.
Step 2 of 5
Heat remaining oil in a large frying pan over medium-high heat. Cook pork, turning, for 10 minutes or until browned all over. Transfer to a roasting pan. Brush all over with spice mixture. Add stock and remaining orange juice to pan. Cover tightly with foil. Bake for 3 hours 30 minutes or until tender.
Step 3 of 5
Remove pan from oven and carefully uncover. Increase oven to 180°C/160°C fan-forced. Bake for a further 30 minutes, turning pork halfway through, or until pork is golden and very tender.
Step 4 of 5
Meanwhile, to make the spicy citrus salsa, place reserved lemon juice and eschalot in a small bowl. Stand for 10 minutes to pickle. Combine lemon, orange and lime segments in a bowl. Add chilli, coriander, eschalot mixture and oil. Season and toss to combine.
Step 5 of 5
Transfer pork to a large plate. Using 2 forks, shred pork. Drizzle over with a little of the pan juices. Serve with salsa and tortillas.
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