Frank Camorra's Mexican-style pulled pork. Photo: Marcel Aucar
The flavours and freshness of Mexican cuisine translate beautifully to great summer eating. When I'm organising a Mexican feast at home, I make sure of three things: good quality corn tortillas, lots of hot sauce and, most importantly, cold beer!
I usually serve this Mexican-style slow-cooked pork on tortillas, but it's also delicious piled into a soft burger bun with pickled jalapenos, lettuce and garlic mayonnaise. If you have leftover pork, freeze it in packs for the next time you have Mexican cravings.
SLOW-COOKED PULLED PORK
2 tsp salt
1kg pork neck, cut into 2cm rounds
½ tsp cumin seeds
3 whole allspice
½ tsp dried oregano
40g achiote spice paste
2 cloves garlic, peeled
1 cinnamon stick, roughly broken up
3 bay leaves
Corn tortillas, pickled onions, chopped coriander, spring onions and lime wedges to serve
Juice one lemon, one lime and half the orange into a large bowl. Add the salt and pork and marinate overnight in the fridge.
Next day, in a frypan over medium heat, dry roast the cumin and allspice for 2 minutes. Add the oregano and roast for a further 30 seconds, then grind in a mortar and pestle. Place all the spices in a blender with the achiote paste and garlic. Juice the remaining lemon, lime and orange into the blender and blend until smooth.
Add the mixture to the pork and massage the marinade into the meat. Refrigerate for 1 hour. Preheat the oven to 150°C and line a baking tray with baking paper.
Add the marinated pork, cinnamon and bay leaves to the tray and cover with more baking paper to encase the pork. Wrap the tray in foil to seal, then transfer to the oven and cook for 3 hours, until the pork is falling apart. Roughly shred the meat and cover to keep warm with any cooking juices. Serve shredded pork on warm corn tortillas with pickled onions, chopped coriander, sliced spring onions and lime wedges.