Main events, RecipesDave BattenJanuary 01, 2021Pork, Meat, Slow cook

Twice-cooked citrus pork

Main events, RecipesDave BattenJanuary 01, 2021Pork, Meat, Slow cook

It’s the time of year when you want something simple and easy to prepare but gives great flavour. Dig out the slow cooker, prep the meat the night before, let it cook all day, then fry up and serve.

This will make your home smell great, and don’t skip the last step, the crispy bits are essential. The finished product makes for superb taco fillings, burger toppings, or a tasty bowl meal.

Step 1 - Dry rub your meat

Mix all of the dry spices in a small bowl
If your pork joint is tied, clip off the string
Coat the meat in the dry rub and put in a bowl
Top tip: put everything in a zip lock food bag and massage the rub into the pork
Cover and sit in the fridge overnight

Step 2 - Slow and low

Put the pork into your slow cooker, fatty side to the top
Zest the orange, lemon and lime straight on to the top of the pork
Squeeze in the juice of half the orange, the whole lemon and whole lime around the edge
Sprinkle the top with Jalapeno peppers
Slow cook the meat for 10 - 12 hours on low

Step 3 - Shred and fry

Carefully remove the pork from the slow cooker
Tip the juices into a small pan
Put the juices over high heat and reduce by half
Cut / shred the pork into chunks
Heat a large frying pan and add half of the reduced liquid
Tip in half of the shredded meat
Fry until the meat starts to get crispy edges
Do this in batches, don’t overcrowd the pan

Step 4 - Serve

Thinly slice the onion and green pepper
Fry in coconut oil until soft
Serve the pork with the vegetables, a dollop of sour cream, some more jalapeno peppers, grated cheese and a scattering of fresh coriander