Anyone for pulled pork? The slower you cook the Curious Cuts Pork Oyster Shoulder, the more it will break down, leaving you with tender threads of juicy pork. Fingers crossed for leftovers.
- 1 packet Curious Cuts Pork Oyster Shoulder (approx. 1.2 kg)
- 1 ½ tbsp Cajun spice mix
- 1/2 small Spanish onion
- 1/2 bunch coriander
- 1 large avocado
- 1 Lebanese cucumber
- 1 large tomato
- 1 lime or lemon
- 2 tbsp olive oil
- 1 cup jasmine rice
- 1 x 400 g tin black beans
- 1 packet (15) La Tortilleria corn tortillas
- 1/2 cup sour cream
- Salt and pepper to season
- Preheat the oven to 150°C. Unpackage pork and pat dry well. Sprinkle the Cajun spice mix and season with salt and pepper, rub it well into the meat.
- In baking tray lined with baking paper, place the pork skin side up. Cover with another layer of baking paper then wrap with a layer of foil. Cook in the oven for 2 hours, uncover, then cook for 30 mins until tender and golden brown.
- Finely dice the Spanish onion. Wash the coriander and finely chop the leaves and stems. Finely dice the avocado, cucumber and tomato. Add chopped ingredients into a bowl with the juice of 1 lemon (or lime). Add 2 tbsp of olive oil, season with salt and pepper and mix through.
- Rinse the rice under running water until the water becomes clear. Place rice in a medium size pot, add 1 cup of water and a pinch of salt. Bring to the boil, stirring occasionally so the rice doesn't catch on the bottom. When the water has mostly reduced, add the black beans (including the water). Reduce until most of the liquid is gone then turn heat to low. Cover with a lid and cook for about 12 mins. Uncover and brush rice with a fork to release steam, set aside.
- Warm your tortillas on a BBQ, frying pan or in the oven. Cover in foil to keep warm.
- Once the pork is cooked, remove the top layer of skin. Using 2 forks, shred the pork and mix through with the juices in the baking tray. Finely chop the skin if you wish and mix through. Serve with avocado salsa, black bean rice, sour cream and warm tortillas.
Cook Time: 2 ½ hours