Difference between revisions of "Mexican Pulled Pork"
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Revision as of 08:46, 9 December 2019
I am trying out lots of marinades from Taste Sensation Ltd. I bought some from Amazon and was so impressed, I arranged for them to send me more samples to try.
As this is an experiment I had 1.4kg of pork shoulder and got the butcher to cut it into three slices. This is what I did with the second slice.
While I could use the marinade alone, I like to make my recipes my own. For this I added half an orange, sliced; some chopped onion, muscavado sugar and some white wine.
It smells great already!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g pork shoulder
- 2 tablespoons taste Sensation Mexican seasoning
- 1 large red onion, chopped
- Half a large orange, sliced with the rind left on
- 300 ml white wine
- 1 tablespoon muscovado sugar
Method
- Remove any string and excess fat or rind from the pork
- Coat both sides of the pork with the Taste Sensation Mexican seasoning
- Line the slow cooker with the chopped onions and half of the orange slices
- Lay the pork on to and cover with the remaining orange slices
- Pour the white wine into the base of the slow cooker
- Slow cook on medium for eight hours or so
- Check halfway through to ensure it is not drying out and add a little extra liquid if needed.
- Remove the rind and drain and excess fat with a paper towel
- Shred the pork into the gravy and serve!
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