Meltingly soft, this shredded Mexican pork dish is driven by citrus and aromatic spicing rather than lots of chilli. Using a slow cooker helps to tenderise the meat and intensify the rich flavours, while a zingy jalapeño slaw brings it all together.
- CourseMain meal
- Prepare40 mins
- Cook6 hrs 30 mins
- Total time7 hrs 10 mins
Remove and discard the fatty rind from the pork, cut into 6cm chunks, then put in a lipped dish. Toast the cumin and coriander seeds in a pan over a low heat for 4-5 minutes. Transfer to a pestle and mortar and grind well. Tip into a blender with the paprika, tomato purée, 1 tsp oregano, the garlic, onion, chilli, orange juice, salt and a good grinding of black pepper; blend to a smooth paste. Spoon this mixture over the pork. Rub in and leave to marinate for at least 2 hours, covered, in the fridge (preferably overnight).
Set up your slow cooker according to the manual instructions. Add the butter to the base of the cooker, followed by the pork and marinade, then cover and cook for 6 hours on high or 8-10 hours on medium until tender and falling apart. Remove the lid, turn on the reduction setting and reduce for 20-25 minutes or until the liquid is reduced by 1⁄2. (If your cooker doesn’t have this function, you’ll need to tip the contents into a pan and reduce it on the hob).
Meanwhile, 40 minutes before you’re ready to serve, preheat the oven to 220°C, gas mark 7. Cut the sweet potatoes into 3cm pieces and toss on a baking tray with the oil and remaining 1 tsp oregano. Season and roast for 30 minutes, turning halfway.
For the slaw, in a blender, whizz the jalapeños, pickling liquid, coriander (leaves and stalks), yogurt, mayonnaise and lime juice; season. Toss through the shredded cabbage and sliced salad onions.
Cook the rice according to pack instructions. Shred the pork using two forks. Spoon the rice into shallow bowls and top with the pork, slaw and roasted sweet potatoes. Serve with lime wedges to squeeze over.