Pulled Pork from Venetia

Get a pork Shoulder from butcher – get them to take off the skin you don’t want it – but make sure some of the fat stays on.  For 6 people I get 2.2kg one .. it’sw only around $9 per kg.  Rub half a pack of select taco spice mix, 2 tbsn paprika, 2 tbsn cinnamon,21 tbsn cilli powder, 2 tbsn salt. Rubt his dry mix all over the pork and glad wrap and marinate 12-16 hours.

 

Next day get it out you will see all juice has come out of the meat – discard this.  In hot hot pan or clean bbq brown with oil – almost blacken ie crisp up the 2 sides of the pork and then put in baking dish and cover tight with aluminium foil so sealed and put in 110 degree oven for 8 hours.  After 4 hours turn over the pork so both sides get juice down cooking.

 

When done let it rest a few minutes so you can touch it with your hands heat wise.  Pull off all the meat discard any fat and put into a bow.  I put a few tbsns of the Cooking  juice too.  Glad wrap and put in the fridge.  Just zap it in microwave for 3 minutes or so just before serving.

 

Guacamole – 3 ripe avocados, half diced red onion, handful chopped coriander, 3 diced tomatoes,  1/4 cup sweet chilli sauce, salt pepper, juice of half a lime,  and the other half a packet of the taco mix. Literally throw it all into a brown and roughly mash with a potato masher – you still want some chunks in there.

 

Get that normal (not Asian) coleslaw pre chopped from Bentleigh market .. and throw in handful chopped coriander and handful of mint and some mayo (Jap one if you have it).  You can make this few hours before .. same with the guac.

 

Corn – boil it and then throw on the BBQ to blacken a bit toss some chives, butter and half handful parm cheese and serve