Mexican Pulled Pork

Earlier this year I was fortunate enough to be seated near Detective Chow from Food Scene Investigation at a bloggers dinner. An amazing opportunity arose where he could share some free range pig raised with love on the south coast. It feels so good to eat meat from an animal you know has lived in a natural environment, the way that it should be.

I was delighted with this beautiful piece of pork for braising, and what better dish to create then a slow cooked melt in your mouth one.

 I used Sammy and Bella's recipe for Mexican Pulled Pork.

The meat is seasoned and seared.

The onions, garlic, cumin and oregano (can you already smell the aroma of mexico?!) are cooked until translucent.

How beautiful are these spices, paprika and chipotle.

Into the pot they go along with tomatoes,vinegar and coriander (roots and stems).

Then the pork and enough water to cover. 

The pork is covered and baked in a slow oven for four hours turning every hour.

After resting for ten minutes it is gently pulled apart with two forks.

The sauce is reduced down until thick.

And combined with the pork.

Done, easy. 

Then you can serve however you wish, so many options with this tasty dish.

The first night I served it in some crunchy tortilla bowls.

It was very much enjoyed. 

Not to forget the next night when we served it with corn chips, yum!