Adapted from the second 'Ripe' book, 'Ripe: A Fresh Batch', this meal isn't complete without the salsa and outrageously good barbecue sauce. The sauce can be made a few days ahead, and you can preserve half of it for a rainy day, so you basically can't lose. Serve with an improvised Cinzano Rosso cocktail.
- 1 x 2-3 kg bone-in pork shoulder
- 8 cloves of garlic, smashed
- 2 tbsp olive oil
- 3 onions, peeled, cut into thick rounds
- 1 x 330mL bottle of beer or apple cider
- 1/2 cup (20g) fresh coriander, roughly chopped, for garnish
- 16 tortillas
- 1/4 cup of Mexican seasoning (this makes half a cup - store it for next time! [3 tbsp paprika, 3 tsp garlic powder, 3 tsp onion powder, 1 tsp chilli flakes, 3 tsp dried oregano, 1 1/2 tbsp smoked paprika, 1 tsp salt, 1 tsp ground black pepper])
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp celery salt
- 2 tbsp brown sugar
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tbsp olive oil
- 4 cloves of garlic, finely chopped
- 1 onion, peeled and diced
- 1-2 red chillies
- 1 tbsp sweet smoked paprika
- 1/4 cup (60mL) malt vinegar
- 1/4 cup (60mL) tomato paste
- 1 cup (250mL) tomato sauce
- 1/2 cup (80g) soft brown sugar
- 1 tbsp pomegranate molasses
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 pineapple, peeled, cored, finely diced
- 1/2 red onion, peeled, finely diced
- 2 ripe tomatoes, core removed, finely diced
- 1 cup (40g) coriander roughly chopped
- 1 red chilli
- Juice of 2 limes, mixed with 1 tbsp sugar
- A pinch of salt
- Preheat the oven to 200C. Lightly oil a high-sided roasting dish that is big enough to fit the piece of pork.
- To prepare the rub, combine all of the ingredients.
- To prepare the pork: place the pork skin-side up on a chopping board. Using a sharp knife, score the skin in a criss-cross pattern. Cut slits into the flesh; push the garlic pieces into the slits and rub the olive oil all over the pork. Place the onions in the bottom of the prepared roasting dish.
- Coat the entire piece of pork in the rub, massaging it into the flesh and fat. Place the pork into the roasting dish; pour in the beer or cider. Wrap the roasting dish tightly in foil and place in the oven to roast for 30 minutes.
- Reduce the oven temperature to 140C, and slowly roast for 7 hours. Turn the pork over halfway through the cooking time.
- After 7 hours, decrease the oven temperature to 120C. Remove the foil and turn the pork over again. Baste the meat with some of the juice in the bottom of the dish and cook for at least another 2 hours, or until the meat falls apart very easily. While the pork is in the last stages of cooking prepare the salsa and barbecue sauce.
- To prepare the barbecue sauce: place a medium-sized saucepan over a high heat and add the oil. When hot, add the onions, garlic and chillies; fry for a few minutes or until golden. Stir through the paprika, and then add the remaining ingredients. Reduce the heat to the lowest setting and simmer for 20 minutes, stirring often. Transfer the sauce into a serving dish and set aside.
- To prepare the salsa, combine all of the ingredients in a medium bowl.
- Once the pork is cooked, remove from the oven and allow it to rest for 10 minutes. Shred the meat from the bone using either a fork or your hands. Discard the skin.
- Mix the shredded meat into the cooking juices and spices in the bottom of the roasting pan. Add th fresh coriander and season to taste with salt and pepper.
- Serve in warm tortillas with the salsa, barbecue sauce and some creamy coleslaw.