2kg* New Zealand pork shoulderskinned but with fat intact
2tspsweet smoked paprika
1tspdried oregano
1tspground cumin
To serve
store-bought barbecue sauce to moisten
Crisp corn tacos or soft shell
Red cabbage, very finely sliced
Avocadohalved, stone removed, peeled and sliced
Coriander leaves
Limes for squeezing
Instructions
Marinate the pork
For best results, marinate the pork in the dry spices the night before.
Place the pork on a large plate and rub the spices over the pork. Cover and place in the fridge overnight.
Cook the pork
Remove the pork from the fridge and bring to room temperature
Put 1 cup of water in the bottom of the slow cooker then add the pork. Cook on low for 7-8 hours, high for 3 ½ - 4 hours. Add 1 cup water will be sufficient.
The pork is ready when you can pull the meat away with 2 forks or your hands.
To serve
Pull apart pork meat and moisten with barbecue sauce.
Fill into corn tacos with red cabbage, avocado and coriander leaves. Squeeze over lime juice to your taste.
Notes
Oven cooking method (If you are at home to keep an eye on it)Preheat the oven to 130°C. Remove the pork from the fridge and bring to room temperature. Season pork well with salt and freshly ground black pepper.Place in a roasting dish and pour 2 cups water around the pork, cover with foil and place in the oven.Cook pork for 4-5 hours, basting from time to time with the juices. The pork will be ready when you can pull the meat away with 2 forks or your hands.TipsYou can leave the pork with its dry marinade in the fridge for 2 days, the flavour will just get better.Recipe provided by NZPork