- 1 4 pound boneless Pork butt or shoulder roast
- 5 cloves garlic, halved
- 10 thin slices of fresh ginger
- 1 - 2 tablespoons hawaiian red sea salt or sea salt
- 1 pound kale, banana leaves, or 1 small head cabbage
- chile pepper water (see recipe below)
- Speckled Rice (see recipe below)
- Fresh pineapple spears
MethodCut 20 slits on all sides of pork roast at 1-inch intervals with a sharp knife. Fill slits alternately with garlic halves and ginger slices. Rub salt evenly over pork. Wrap entire roast with kale. Tie with 100-percent-cotton string to secure leaves to pork.
- 1 tbsp vegetable oil
- 750g trimmed pork shoulder, cut into large chunks
- 1 tsp tomato purée
- 200ml hot chicken stock
- strips of zest and juice 1 orange
- 1 cinnamon stick
- 2 thyme sprigs
- 2 onions, cut into chunks
- 2 garlic cloves
- 250g pack cherry tomato
- 2-3 tbsp vegetable oil
- 2 x 335g packs corn tortillas
- 50g flaked almond
- 50g raisin
- 2 tsp each ground coriander and cumin
- 1-2 tsp chipotle paste
- 25g plain chocolate, finely chopped
- 200g radish, trimmed and thinly sliced
- 2 avocados, chopped
- juice 2 limes
- bunch coriander, leaves only
- 1-2 green chillies, finely chopped
- Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
- Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
- Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
- Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.
- 2 onions, sliced
- 3 bay leaves
- 1 tbsp each mustard powder and smoked paprika
- 1½ -2kg/3lb 5oz-4lb 8oz) pork shoulder, boned with rind attached and tied (ask your butcher to do this)
- 140g tomato ketchup
- 4 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 3 tbsp soft dark brown sugar
- 2 French stick, sliced into rolls, and coleslaw, to serve
- Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead – simply cover the tray in foil and chill until ready to barbecue.
- Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.
- Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.
- Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.
- 200g sea salt
- 300g light muscovado sugar
- 2kg/4lb 8oz piece pork shoulder
- 100ml maple syrup
- 100g wholegrain mustard
- 2 tbsp English mustard powder
- Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
- The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
- Spoon the remaining maple mixture over the pork and roast for 1 hr more.
- Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.