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Ingredients

Method

  • STEP 1

    Tip all the ingredients except the pork into a small blender or mini chopper, season with salt and blitz until smooth. Sit the pork in a casserole dish and pour over the tomato mixture. Swill the blender out with 200ml water and pour that over too. Leave for at least 1 hr to marinate at room temperature or cover and chill overnight.

  • STEP 2

    Heat the oven to 170C/150C fan/gas 3½. Cover the pork with foil and cook in the oven for 2 hrs. Remove from the oven to check – if the sauce is drying out, add a splash more water. Cover again and put back in the oven for another hour or until tender.

  • STEP 3

    Shred the meat into the sauce with two forks, discarding any big chunks of fat. Check for seasoning, adding a pinch more salt and chilli flakes, if you prefer more heat. Can now be frozen for up to three months. Defrost fully and reheat in a pan over a low heat, with a splash more water if needed. Serve in buns, on top of jacket potatoes or in tacos.

Recipe from Good Food magazine, October 2021

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A star rating of 4.3 out of 5.4 ratings
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