Cajun pulled pork with mojo sauce and orange salad recipe

25 ratings

Ingredients

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

of the reference intake
Carbohydrate 25g Protein 54.3g Fibre 3.2g

If you have time, start the pork the day before. Unroll the meat and put in a non-metallic dish with 3 of the finely chopped garlic cloves, 3 tablespoons brown sugar, the dried oregano, chilli flakes and paprika and a generous amount of salt and pepper. Rub all over the surface, add the pineapple or orange juice, cover and chill for 4 hours, or overnight if you can.
Preheat the barbecue. Lay the pork on a triple layer of very large squares of foil. Bring the sides up to create a bowl. Pour in the marinade from the dish and add the sliced onions. Scrunch/fold the edges together to seal thoroughly. Place over indirect heat on the barbecue, cover with a lid and cook, turning occasionally, for 3-4 hours until very tender and caramelised. The pork should fall apart easily. Once cooked set aside to cool a little.
To make the mojo sauce, fry the garlic in the olive oil in a deep pan for 30 seconds, until beginning to sizzle. Add the cumin seeds, pineapple or orange juice and brown sugar. Bring to the boil and remove from the heat to cool. Season to taste.
Combine all the orange salad ingredients with a tablespoon of the mojo sauce and season to taste. Shred the pork using 2 forks, then serve with the orange salad plus some more of the mojo sauce spooned over the top.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.