Goan pulled pork on wraps with dipping sauces and salad

Slow cooker Goan pulled pork

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Prep: 15 mins Cook: 8 hrs, 10 mins

Easy

Serves 6

Slow cook pork shoulder in Indian spices until meltingly tender, then shred and serve with chapatis, crunchy veg salad, cooling raita dip and mango chutney

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal529
  • fat24g
  • saturates7g
  • carbs11g
  • sugars9g
  • fibre7g
  • protein65g
  • salt1.1g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic bulb, cloves peeled
  • thumb-sized piece ginger, shredded into very thin matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp ground cumin
  • 2 tbsp smoked paprika
  • 2 tbsp ground coriander
  • ½ -1 tsp cayenne pepper (depending on how hot you like it)
  • 225ml cider vinegar
  • 2kg boneless pork leg or shoulder
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

For the salad

  • 3 carrots, shredded with a julienne peeler or coarsely grated
  • 1 red onion, finely chopped
  • 3 tomatoes, chopped
  • generous handful fresh coriander
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

To serve

  • 12 warm chapatis or small wraps
  • chunky cucumber raita (see goes well with) and mango chutney

Method

  1. Heat the oil in a large frying pan. Fry the onion, garlic and ginger for about 10 mins. Stir in the spices, pour in the vinegar and stir well. Tip into the slow cooker (we used a 6.5-litre model) and add 1 tsp salt and about 20 turns of a black pepper mill. Add the pork joint, turn in the mixture to coat it, then arrange it in the pot so it is rind-side down. Cover and cook on low for 7-8 hrs.

  2. Meanwhile, make the salad. Mix the carrot with the onion, tomato and coriander, then toss just before serving with the lemon juice and oil.

  3. Remove the rind and fat from the pork and skim all the fat from the juices, then shred the meat into the juices. To serve, put some meat and salad on one side of a chapati, then top with the raita and chutney, fold over and eat with your hands.

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