2 tsp dried oregano
1 tsp ground coriander
1 long green chilli, seeds removed and chopped
Finely grated zest and juice of 1 lime
Finely grated zest and juice of 1 orange
1 bulb garlic, cloves separated and peeled
1 tbsp salt flakes
½ tsp ground black pepper
1 tbsp brown sugar
2.2kg boneless pork neck
- Combine the oregano, coriander, chilli, zest and juice of the lime and orange, garlic, salt, pepper and sugar in a small food processor and process to a fine paste.
- Using a sharp knife, cut the pork horizontally three quarters of the way through and fold out to have one large piece of meat. Place on a baking tray and rub the marinade over the pork. Fold the meat back onto itself.
- Lay 3 large pieces of foil on a clean surface, overlapping slightly. Lay two sheets of baking paper on top. Place the pork on top and wrap securely to seal (wrap with an extra sheet of foil if you have any gaps). Place on a clean tray and refrigerate for 6 hours or overnight.
- Preheat oven to 200°C (180°C fan forced). Place the parcel on a large baking tray line with baking paper. Place in the oven and cook for 30 minutes. Reduce temperature to 180°C (160°C fan forced) and cook for a further 4 hours. Remove from the oven. Set aside to cool slightly, before unwrapping and shredding with two forks.
TO SERVE: shred the meat and toss with pan juices. Serve with toasted tortilla, shredded cabbage and hot sauce.
TO FREEZE: Shred the pork with 2 forks. Place in containers and freeze for 3 months.
To thaw, place in the refrigerator and thaw for 2 hours.
TO REHEAT: Place the pork in a single layer in a baking tray lined with baking paper. Cover with foil. Preheat oven to 180°C (160°C fan forced). Heat for 20 minutes, or until heated through.
Use this as the master recipe to make these delicious recipes:
Dirty Rice with Pulled Pork & Louisiana Hot Sauce