Ingredients
- 2.25 kg pork shoulder cut into 6cm cubes
- 2 tsp salt
- 0.5 tab cumin
- 1 tab brown sugar
- 1 tab dried oregano
- 1 tab ground coriander
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tabs olive oil
- 4 cloves garlic peeled
- 1 red onion peeled and cut into quarters
- 1 375ml beer
- 1 lime cut in half
- 1 orange cut in half
- 1 chili fresh cut finely.
- ¾ cup chicken stock
Instructions
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Pre-heat the oven to 160 degree Celsius.
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Mix all the spices and rub into the pork pieces until evenly coated.
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Heat the Dutch oven on the cook top on medium heat, add the olive oil and brown the pork pieces in batches till golden brown. If needed add more oil in-between the batches. Set aside.
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Add the onion and garlic to the pan, and brown for 2-3 minutes. If needed add a little water to loosen the flavorful bits on the Dutch oven, season with salt and then pour in the beer to deglaze along with the chicken stock and add the pork back in.
Squeeze the juice of the lime and orange into the beer pork mix and throw in the rinds and the chopped fresh chili.
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Pop lid onto the pan and place into the oven and cook for 3 to 3.5 hours until the pork is lovely and tender,
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Remove the lime and orange rind and pop the pork onto a tray and allow to cook a little. (save the liquid and set aside). Shred with two forks and place the meat under the griller for 3-5 minutes until lightly browned and a little crisp on the top.
Add a little of the cooking liquid to the forked meat and place into a bowl ready to serve.
Recipe Notes
Serve in tortilla wraps with crunchy coleslaw, fresh chili's, pickled onion and dollops of guacamole or your favourite toppings.