Serves 3 (or two cavemen) | Cook 3 ½ hours | Prep minimum marinade time of 1 hour, overnight would be great
Deliciously sticky, sweet pulled pork can really be a show stopper at the table. Its slow cooking creates such a depth of flavour enhanced with the marinade spices that this meat does not require any effort to “dress up”. Serve alongside simple accompaniments, shredded lettuce, different coloured sliced tomatoes, grated local cheese, flour tortillas etc. Keep it simple, let the meat do the talking. The key is in the length of time you marinate your meat for.
650g pork belly, cubed into small pieces
300ml apple juice
1 tbsp garlic powder
1 tbsp oregano
1 tsp cumin
2 bay leaves
300ml ham stock (you could use pork or chicken)
Preheat your oven to 180c / 160c (fan) / Gas Mark 4
- Combine all the ingredients for the marinade, except the ham stock, in a large bowl with the pork pieces and leave to marinade as long as possible, up to 1 day.
- Transfer the pork and marinade, and add the ham stock, into either a large oven-proof casserole dish with a lid, or a deep baking tray with foil wrapped over the top.
- Cook the pork in the oven, covered, for the next two hours.
- After two hours, remove the foil / lid and continue to cook for another hour.
- Remove from the oven and spoon out the pork pieces with some of their oil into a large frying pan over a medium heat.
- Remaining marinade juices can now be put into a small saucepan and simmered to reduce down to a sticky sauce to tip over the pork for serving.
- Cook the pork in the frying pan for about 30 minutes, stirring regularly.
- Transfer the pork to a dish where you can begin to shred the meat using two forks.
- Tip over the reduced sauce and serve alongside tortillas, pita breads, fresh salad, cooked onions etc.