Mexican slow-roasted pork with green salsa
Remove the foil and increase the temperature to 200°C (fan oven to 180°C). Drain the gravy (remove the cinnamon and bay leaf) and set aside. Bake the meat and onion for another 20–30 minutes until crispy. Shred the finished meat into coarse shreds with a fork and stir in a little of the gravy.
Ingredients · Servings For 10 people
- 2 kg pork
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 cinnamon roll
- 2 pcs bay leaves
- 1 onion
- 4 cloves garlic
- 8 pcs tomato
- 3 cloves garlic
- 3 pcs chili pepper
- 1 onion
- 1 handful fresh coriander
Method · 5 h 20 min
- Start with the salsa. Preheat the oven to 220°C (fan 200°C). Spread the tomatillos, garlic, chillies and onion on a baking tray lined with baking paper. Season with salt, drizzle with oil and place in the oven. Bake until the onions, garlic and chillies are soft and start to develop dark blisters, about 15-20 minutes. Leave to cool, then peel the garlic and remove the stalks from the chillies. Place in a food processor with the coriander leaves and blend to make a salsa.
- Reduce the oven temperature to 130°C or 110°C fan-forced. Season the meat with salt and coat in cumin and coriander. Place in a single layer in a large, shallow baking dish, add the cinnamon, bay leaf, onion and garlic. Pour over the orange juice, cover with foil and seal tightly. Bake for 4 hours.
- Remove the foil and increase the temperature to 200°C (fan 180°C). Drain the stock (remove the cinnamon and bay leaf) and set aside. Bake the meat and onion for another 20–30 minutes until crispy. Shred the finished meat with a fork into coarse fibers and stir in a little of the stock. Pile the meat into the tortillas, add the ingredients for serving and salsa to taste. SOMETHING EXTRA Tomatillos are not tomatoes but the fruits of the tomatillo plant (also called Mexican green tomatoes). They have a sour taste similar to gooseberries and are available canned outside of Mexico in Mexican specialty stores or online. Source: Olive Magazine/Immediate Media
SOMETHING ELSE Tomatillos are not tomatoes, but the fruit of the tomatillo plant (also called Mexican green tomatoes). They have a sour taste similar to gooseberries and are available canned outside of Mexico, in Mexican specialty stores or online.