Mexican Pulled Pork

This started life as nearly 3kg of pork shoulder from the lower butcher in Pateley Bridge (2013).

As ever, I didn't really follow a recipe, so this is a compilation of various recipes for "carnitas" (mexican pulled pork.....if you're ever ordering at a burrito truck. Barbacoa is beef.)

Prep a roasting tray with carrots, onions, a few fresh oranges squeezes and halves, plenty of thyme and whole garlic cloves, some sugar (not a lot) and a glug of white wine vinegar, again not a lot.

The pork was rubbed with a dry rub of salt, pepper, thyme and cumin, then dumped into in the roasting tray. The whole lot was cooked at 140C for five hours, which resulted in less than fully collapsed pork, so it was then cut into small bits, submerged in the liquid and cooked for a further hour and a half. It was then easy to pull into fine bits with two forks, so we did.

After pulling it went back in the liquid and into the oven for a final half hour before being eaten in wraps with guacamole, salsa, lettuce, sour cream, cheese, chipolte tabasco and lime and coriander rice.