Slow cooking is incredibly popular at this time of year, and really, what's not to like. The effort is minimal and the results are delicious. This pork has a good kick to it with the spices, so goes well as part of a Mexican feast. Served with soft tacos, tangy yoghurt, fresh limes, some coriander and a simple slaw, it makes a fun, healthy and tasty winter meal. It's also good in slider buns for a substantial canape if you're entertaining. Add a bit of mayo and some slaw and you're done. Simple and impressive.
Ingredients
| 1 ⅕ kgs | Pork shoulder, use up to 2kg, bone removed ideally (Main) |
| 2 tsp | Cumin |
| 2 tsp | Cayenne pepper (Main) |
| 2 tsp | Smoked paprika (Main) |
| 1 tsp | Garlic powder |
| ¾ cup | Water |
| ¼ cup | Apple cider vinegar |
| 1 | Orange, juice only |
| 1 bottle | Beer, approx. 330ml |
AdvertisementAdvertise with NZME.
Directions
- Cut the pork into large chunks and place in a large bowl.
- Mix the spices together, with plenty of salt and pepper, and cover the pork with the spice mix.
- Place the water, vinegar, orange juice and beer into the slow cooker, and add the pork pieces.
- Cook on low for about 8 hours, overnight or during the day.
- Serve with a simple slaw, tangy yoghurt, slider buns or tacos.
If you liked this recipe, try Delaney's
