Easy piri-piri pulled pork
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr marinating
- Easy
- Serves 4
Skip to ingredients
- 1 red chilli
- 4 garlic cloves
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp cumin seeds
- ½ tsp dried chilli flakesplus a pinch to serve (optional)
- 100ml red wine vinegar
- 400g can chopped tomatoes
- 800g-1kg piece skinless pork shoulder
Nutrition: Per serving
- kcal457
- fat28g
- saturates9g
- carbs5g
- sugars4g
- fibre2g
- protein47g
- salt0.3g
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.
