Mexican-style Roast Pork with Orange, Cumin, and Cinnamon
This is one of the nicest dishes of pulled pork I’ve ever made, and the recipe was inspired by watching Mexican chef Cristina Martinez on Chef's Table. While a home cook with an ordinary oven can’t hope to create anything like the slow-cooked miracle that is her barbacoa, this version is unlikely to disappoint your guests.
|2||white onions, thickly sliced|
|½ bulb||garlic, cloves crushed but unpeeled|
|2||oranges, thickly sliced|
|2 tsp||fresh or dried oregano|
|1||large cinnamon stick|
|2kg||boned pork shoulder|
|2 tsp||sea salt|
|3 tsp||ground cumin|
|1 tbsp||freshly ground black pepper|
|tortillas and sour cream|
|chilli sauce (optional)|
Preheat the oven to 140°C fan/160°C/gas 2.
Tip the onions, garlic, oranges, bay leaves, oregano and cinnamon stick into a large lidded casserole dish or a roasting tin. Rub the pork shoulder all over with the sea salt, ground cumin and pepper, then sit the pork on top of the vegetables (you may need to move the vegetables and orange slices around so some sit around the pork joint in order to fit it into your casserole dish).
Cover tightly with foil or the lid, then transfer to the oven and roast for 4 hours 30 minutes. Remove the lid or foil for the final 45 minutes and increase the oven temperature to 200°C fan/220°C/gas 7, to allow the skin to crisp up.
Remove the crackling and cut it into pieces. Shred the cooked pork with two forks, and serve the pork and crackling with tortillas, sour cream and your favourite chilli sauce, if you wish.