Pulled Pork with Chipotle

• 1.2 kgboneless pork shoulder, skin and excess fat removed
• 200 mlchicken stock
• 1 x 400gtin chopped tomatoes
• salt and black pepper
• 2 tspsmoked paprika
• 1½ tspground cumin
• 1large onion, roughly chopped
• 4garlic cloves, roughly chopped
• 2 tbspapple cider vinegar
• 2 tbspsoft dark brown sugar
• 2 tbspvegetable oil
• 3 tbspchipotle paste
• ½ tspchilli flakes
• 1lime, cut into wedges (optional)
• 15 gcoriander leaves (optional)
• 6brioche buns, warmed, optional (optional)
• 120 gdrained pickled red onions, optional (optional)

Method

1. 1Heat the oven to 150°C/130°C fan.
2. 2In a small bowl, mix the chipotle paste, smoked paprika, cumin, brown sugar and 1 tablespoon of the cider vinegar with a generous pinch of salt and plenty of black pepper to form a thick, glossy paste.
3. 3Cut the pork shoulder into two large pieces, pat dry and season with salt and black pepper. Keep the spice paste aside for the sauce; its sugar would scorch during searing.
4. 4Heat the oil in a lidded casserole over a high heat. Brown the pork in two batches for about 8 minutes each, turning to colour all sides. Lift onto a plate.
5. 5Reduce the heat to medium. Cook the onion for 5 minutes, scraping up the browned bits. Add the garlic and stir for 30 seconds.
6. 6Stir in the reserved spice paste, then immediately pour in the chopped tomatoes and chicken stock, scraping up every last brown shred from the base. Bring to a gentle simmer.
7. 7Nestle the pork back in; the liquid should come about halfway up the meat. Clamp on the lid and slide into the oven.
8. 8Braise for 3 hours 30 minutes, turning the pork every hour, until it surrenders to two forks and pulls apart in long, glossy strands. If a fork meets any resistance, give it another 20 minutes; collagen takes the time it takes. Lift onto a board and shred, discarding any large pieces of fat or sinew.
9. 9Stir the remaining tablespoon of cider vinegar into the sauce and taste for salt and pepper; the acid cuts through the rendered fat and makes the smoke sing. If it looks thin, simmer hard on the hob for around 10 minutes until reduced and clinging to the spoon. Tip the shredded pork back in and toss until every strand is slick with sauce.
10. 10Divide the pulled pork into six portions and finish with the measured chilli flakes. Serve in the optional warmed brioche buns with the optional lime wedges, coriander and pickled red onion. To freeze, cool within 2 hours, then freeze in portions for up to 3 months.

Per serving

kcal

547

protein

40.1g

fibre

2g

carbs

14.1g

fat

37.3g