One of the all time favourite Pulled Pork with fresh salad. But this time a bit different! This Spiced Orange Pulled Pork is zingy, fresh and tasty! I love how my Spiced Orange Pulled Pork makes for a fantastic lunch or dinner for the family, and guests, plus provides delicous leftover lunches for the week!
This Minted Spiced Orange Pulled Pork is a delicious and fabulous way to cook gorgeous free-range, pork from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!
Serves 6-8
Time – about 12 hours
Ingredients:
For the Pork:
- 1.5kg free range pork shoulder
- 4 tsp chinese 5 spice
- 1 orange, rind peeled off, and juiced (you need both the juice and rind)
- 1 cup bone broth
- salt, to season
For the salsa:
- 1/2 a large, fresh pineapple, de-cored and chopped into chunks
- the seeds from 1/2 a pomegranate
- 1/2 a bunch curly parsley, finely chopped
- 1 lebanese cucumber, halved, quartered and chopped
- 1/2 a red onion, finely diced
- juice of half an orange
- 1 tbsp Extra Virgin Olive Oil
- salt and pepper to season
Method:
- Into the bowl of a slow cooker, place the orange juice, bone broth, 2 out of the 4 tsp Chinese 5 Spice and sprinkle of salt.
- Pat the pork shoulder dry and rub the remaining 2 tsp Chinese 5 Spice over the outside, along with salt and pepper to season.
- Heat a heavy set to medium-high. Brown the sides of the pork shoulder to seal its juices.
- Place the pork shoulder into the slow cooker and cook on low for at least 12 hours.
- Once the bone falls away from the meat, remove from the slow cooker and place into a dish or bowl. Pull the meat apart with forks, like in the photo here.
- For the Salsa, mix all salsa ingredients together in a bowl and toss to combine (the orange juice, olive oil, salt and pepper are the dressing)
- Serve the pulled pork with the pineapple salsa in lettuce cups or even in regular soft tacos if you prefer.