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20th December 2016
12:18am GMT
Centra now does pulled pork sandwiches. It’s our own fault. We did this to ourselves. We demanded it from every sandwich shop and diner. From every deli and every burger shack. Pulled pork has probably graced most of the menus in Dublin. It was only a matter of time before the newsagents got wind of it. I can’t complain too much, I have done pulled pork recipes myself. I love the stuff, but I think it’s time we said goodbye.
In the spirit of a fond farewell here is yet one more pulled pork recipe. Because why the hell not. This one is called Mojo Pork and is something I tried out for the first time earlier this summer after seeing it in the movie Chef by Jon Favreau. It is a seriously fruity, vibrant alternative to the usual spicy version we are used to. It also works so well with any other fruits you have knocking around the house.
All your zesty pulled pork ingredients!
Ok first thing you have to do is make up your marinade. Juice and zest the oranges and limes into a bowl.
Crush and chop up the garlic and add it in.
Finely slice up the coriander.
Do the same with the mint.
Add both of the herbs into the marinade.
Place the shoulder into a medium sized roasting pan so it fits snugly and then pour over the marinade.
Get your hands in there and massage the marinade into the meat well. You want it to be entirely coated in the zesty, herby freshness.
Place this into a preheated oven at 200 degrees.
After about an hour or so the meat will start to colour nicely.
At this point you want to cover it with a layer of tin foil and lowering the heat down to 150 degrees.
After another three to four hours the pork will be perfect pulling texture. Take it out and let it rest for about thirty minutes at room temperature.
When you are ready to eat just gently pull it apart on a chopping board with a couple of forks.
Throw it between some bread or a taco with some salad and you have the best pulled pork meal you could hope for!
This is the best pulled pork recipe you could hope for, perfect for a fond farewell. Second thoughts... Let's not say goodbye to this food fad just yet!
