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Cuban Pulled Pork

by meg.k (follow)
Dinner (2274)      Pork (120)      Cuban (1)     
Pulled pork is really the flavour of the month at the moment (sorry for the pun).

This Cuban version is fresh and zesty with lots of citrus, a lighter alternative to heavier barbecue styles, making it more versatile. Tacos, Cubano sandwiches, nachos, baked potatoes; this simple and tasty recipe goes with everything.

Preparation Time: 10
Cooking Time: 5 hours
Makes: 10 servings

1.5kg pork shoulder
1 tbsp dried oregano
0.5-1 tbsp dried chill flakes (To Taste)
4 cloves garlic, sliced
1.5 tbsp cumin seeds
0.25 cups brown sugar
2 tsp salt
1 tsp ground black pepper
3 tbsp olive oil
1 cup orange juice
0.25 cups lime juice

Combine everything except the pork and citrus juices in a medium sized bowl. Stir to combine into a wet rub.

Remove the packaging and any netting from your pork shoulder. Slash deeply a few times to create more surface area for the rub. Add to the bowl with the wet rub and massage until thoroughly covered.

Transfer the pork into your slow cooker/pressure cooker/lidded oven dish. Use the orange and lime juices to rinse any remaining flavouring out of the bowl. Pour over the pork.

Cooking time will depend on your method.
For the pressure cooker, 1 hour.
For the slow cooker 4-5 hours.
For the oven, 5-6 hours at 150C.

Check on the cooking at the half way time-point and flip over the pork for more even moisture.

Pork is finished when cooked through and separates easily with a fork. Transfer the meat to a clean bowl and leave the juices to continue cooking on a medium heat.

After allowing it to cool for ten minutes, Using a pair of forks, shred the pork down to the desired texture. Discard any skin or large pieces of fat.

Mix the pulled pork back into the juices and now you're done! Enjoy in a variety of ways including in a Cuban sandwich with pickles and mustard, as a taco in soft corn tortillas or as I've done today, over a hot baked potato with coleslaw, salsa and garlic butter.

I like this Recipe - 8
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[ Submit a Comment ]
Where'd the use of word 'pulled' come from in relation to meat? It sounds so stupid! What's wrong with the word 'shredded'? That's what it is!
It just seems to me, by using 'fancy' words in Restaurants means 'higher prices' are charged for the meal, ie 'rip off'!

And are 'chill flakes' available in the refrigerated section of the supermarket? Lol!
There is certainly a lot of redundancy in cooking terms, but in this case 'pulled' is the original term from America where slow cooking pork over a barbeque originated. It refers to people 'pulling' pieces of meat straight off the bone and onto their plates. Thanks for inspiring me to look it up.

As for chilli flakes, I use the dried one in a jar from the spice section in the supermarket.
by meg.k
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