Easy and Spicy Pulled Pork Recipe

Pulled pork recipe, there are plenty of ways to make this recipe. Everyone has its own secret to make this, some like it spicy, some has their special ingredient to make this amazingly scrumptious recipe. Pork recipe or bacon is like favorite of many of us. I was looking for some easy and quick recipe without using slow-cooker. 

Slow cooker recipes are good but then it takes at least 5-6 hours of cooking. This recipe can be prepared in just 3 hours, which is comparatively quite less than the time taken by slow cooker. Well if I talk about this recipe more, I will not be lying to you when I say that following this recipe will give you the most perfect and juicy pulled pork you could ever get from your oven.

I have tried so many recipes before but this one is one of my favorite recipe. So now, simply forget about slow-cookers, pressure cooker pork, pork wrapped in aluminum foil etc. there are plenty of ways to cook pork. But this easy pork recipe, is just awesome. The flavors are spicy and mouthwatering. 

Keep reading, for this amazing recipe -  

This recipe can serve up to 6 servings

Preparation Time: 30 minutes 

Cooking Time: 3 hours 

Total: 3hours 30 minutes

Ingredients –

• 8-9 garlic cloves, crushed
• 2 tsp. smoked paprika
• 2 tsp. dried oregano leaves
• 2 tsp. black peppercorns, crushed
• 2 tsp. ground cumin
• 1 tsp. ground allspice
• 1 tsp. ground coriander
• ·         ½ tsp. dried chilli flakes (optional)
•  4 whole cloves
• 1 cinnamon stick
• ½  cup lime juice
• 1/3 cup orange juice
• ¼ cup honey or molasses
• 4lbs. boneless pork shoulder roast, rind removed, excess fat trimmed (you can also use pork loin)
• Steamed rice, to serve
• Tortillas, to serve
• Radish and avocado salad, to serve

Cebolla en escabeche

• 3 red onions, very thinly sliced
• ½ cup lime juice
• 1/3 cup orange juice
• 1 tsp. sea salt

  
Method –

1. Combine the garlic, paprika, oregano, pepper, cumin, allspice, coriander, chilli, cloves, cinnamon and combined juice and honey in a large bowl. Season with salt. Add the pork and turn to coat. Cover and place in the fridge for 3 hours or overnight to marinate. Put plenty of this marinade over the pork.
2. Preheat oven to 320°F. Place pork and marinade in a large flameproof casserole dish. Loosely cover surface of pork with foil. Cover with lid. Roast, turning halfway through cooking and basting occasionally, for 3 hours or until pork is very tender. Set aside, covered, for 30 minutes to rest. It’s important to give some rest.
3. In the meantime, to make the cebolla en escabeche, place the onion in a large heatproof bowl and cover with boiling water. Set aside for 1 minute to soften. Refresh under cold water. Drain. Return to the bowl and stir in combined juice and salt. Set aside for 1 hour to develop the flavors. Drain.
4. Transfer pork to a chopping board and use 2 forks to shred the meat, discarding any fat. Strain pan juices into a jug, allowing the fat to settle on top. Remove and discard fat. Transfer pork and pan juices to a large bowl. Toss to combine.
5. Serve the pork with the cebolla en escabeche, tortillas and salad

See, such a simple recipe. I hope you will like this recipe. In fact, you can also freeze the leftovers if you want. I froze it in a few servings with a little sauce and reheated it in a small covered pan with a little water. Yum!! :)