Mexican Slow Roasted Pork
Servings: 6 People
Ingredients
- 1.5 kg Pork Shoulder , boneless
- 200 ml Orange Juice
- 50 ml White Wine Vinegar
- 100 ml Water
- Lettuce , shredded
- Pickled Jalapeno Peppers , sliced
- 6 Whole Wheat Tortillas
- 1 tsp Sea Salt
- ½ tbsp freshly ground Black Pepper
For the Pepper Paste/Marinade
- 80 g Sweet Paprika , not smoked
- 2 tbsp Aleppo Pepper , ground
- 60 ml Cider Vinegar
- 1 tsp Dry Oregano
- 2 cloves Garlic Paste
- 1 tsp Cumin , ground
For the Sauce
- 4 large Red Bell Peppers
- 1 large White Onion
- 1 clove Garlic
- 2 tbsp Sweet Paprika , not smoked
- 50 ml EVOO , Extra Virgin Olive Oil
- ½ tsp Sea Salt
Instructions
- To make the sauce, roughly chop the peppers, onions and garlic and place in an oven proof dish. Pour the oil, sprinkle the paprika and season with the salt. Mix well and keep aside.
- We make the pepper paste by mixing and stirring all the ingredients until smooth in a food processor. Add some orange juice if too thick as you want ketchup type of consistency. Keep aside.
- Rub the pepper paste all over the pork, cover with cling film and refrigerate overnight.
- An hour before cooking take the pork butt out of the refrigerator and let come to room temperature. Turn the oven on, air circulation at 190°C rack in the middle.
- Take an oven proof roasting tin with a rack and place the pork meat in the centre. Season it with the salt and pepper, pour the orange juice, vinegar and water in the roasting tin, place a thermometer probe on the thickest part of the pork, cover tightly with foil and place in the oven for 30’. Turn down the heat to 130°C, and cook for about 6–7 hours aiming to reach 80°C.
- At the same time add in the oven the dish with the ingredients for the sauce, along with the pork, and cook for about 1 hour aiming for the veggies to soften and slightly char. Remove from the oven, allow to cool and add in a blender and blend aiming for a smooth consistency. Keep aside.
- When the pork is cooked, remove from the oven and cover with foil. Allow to rest for 10’, chop finely and mix along with the liquid from the roasting dish as well as half of the sauce. Serve on the tortillas, add the lettuce along with 2-3 slices of the pickled jalapenos and add on top some of the sauce.