Pulled Pork Kit

Ingredients Included 800g Shoulder Pork Mexican Paste 2 Oranges Pantry items 2 Tbls Maple Syrup 1 x Brown Onion 1 x Garlic Cumin Method Brown the pork – Heat a heavy pot or Dutch oven with a drizzle of olive oil. Sear pork shoulder on all sides until golden. Remove from the pan. Drizzle with olive oil and sprinkle with Cumin powder. Brown Onion and Garlic - Add some more oil to the pan and caramelise the onion and garlic. Add the flavour base – Squeeze in the juice of both oranges, and bring to a simmer. Scrape up any caramelised bits from the pan. Slow cook –Add the pork back into the pan. Cover and cook on low heat for 3–4 hours at 150c (or 6–7 hours in a slow cooker) until the pork is fork-tender and pulls apart easily. Shred & serve – Add Maple Syrup, shred pork with two forks, toss it back through the sauce, and let it soak up all that smoky, citrusy flavour. Serving ideas Stuff into tacos with fresh coriander & pickled onions 🌮 Load onto nachos with cheese, guac, and sour cream 🧀🥑 Serve with rice bowls and charred corn 🌽 Mexican Marinade Ingredients: Brown Sugar, Cumin, Garlic, Ginger, Mustard Powder, Onion, Paprika, Pepper, Salt, Vegetable Oil, Garlic, Malt Vinegar, Worcestershire Sauce, Smoke Liquid. Contains: Gluten