Mojito recipe
Mix this classic cocktail for a party using fresh mint, white rum, sugar, zesty lime and cooling soda water. Play with the quantities to suit your taste.
Pineapple pulled pork
Serves 6
Easy
Prep:
Cook: -
Use a slow cooker, if you like, to make this pulled pork. Pork shoulder is a budget-friendly cut, so it’s a great way to feed a crowd without breaking the bank
Skip to ingredients
- 1.5kg pork shoulder joint
- 1 bunch of spring onionsroughly chopped
- 500ml pineapple juice
- 4 tbsp cider vinegar
- 3 bay leaves
- 1 small cinnamon stick
For the dry rub
- ½ tsp ground allspice
- 1 tsp dried oregano
- 2 tsp garlic granules
- 1 tsp dried chilli flakes
- 2 tsp smoked paprika
- 2 tbsp light brown soft sugar
To serve
- warmed corn tortillas
- jalapeño slices
- coriander leaves
- lime wedges
Nutrition: Per serving
- kcal497
- fat27g
- saturates9g
- carbs17g
- sugars16g
- fibre1g
- protein46g
- salt1.98g
Method
step 1
Combine the dry rub ingredients with a few grinds of black pepper and 2 tsp salt. Rub this all over the pork, then transfer to a baking dish or deep roasting tray. Heat the oven to 180C/160C fan/gas 4. Add the spring onions, pineapple juice, vinegar, bay leaves and cinnamon stick to the dish, then cover with a scrunched-up piece of of baking parchment and double-wrap in foil, sealing tightly to trap in the steam. Cook for 4-6 hrs until the meat is tender and can be easily shredded using two forks, topping up the base of the dish with water if needed and checking every 1-2 hrs. Once cool, will keep chilled for up to two days.
step 2
Remove the meat to a plate or bowl and cover to keep warm. Strain the leftover stock from the dish or tray into a jug, skimming off any excess fat. Shred the meat back into the dish and pour over enough of the stock to moisten the pork. Serve in the warm tortillas with jalapeño slices and coriander, if you like, with lime wedges for squeezing over.
