Mojo Pork and The Death Of Pulled Pork

Centra now does pulled pork sandwiches. It’s my own fault. Well, it’s our own fault. We did this to ourselves. We demanded it from every sandwich shop and diner. From every deli and every burger shack. Pulled pork, in some form or other, has probably graced the menus of most of the restaurants in Dublin. It was only a matter of time before the newsagents got wind of it. I can’t complain too much, I have done pulled pork recipes myself. I love the stuff, but I think it’s time we said goodbye.

In the spirit of a fond farewell here is yet one more pulled pork recipe. Because why the hell not. This one is called Mojo pork and is something I tried out for the first time earlier this Summer after seeing it in the movie Chef by Jon Favreau. It is a seriously fruity, vibrant alternative to the usual spicy version we are used to. It also works so well with any other fruits you have knocking around the house.

1 Pork Shoulder
2 Oranges
2 Limes
1 Bunch of Mint
1 Bunch of Coriander
8 Cloves of Garlic
2 Tsp Cumin
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-Ok first thing you have to do is make up your marinade. Juice and zest the oranges and limes into a bowl.
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-Crush and chop up the garlic and add it in.
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-Finely slice up the coriander.
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-Do the same with the mint.
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-Add both of the herbs into the marinade.
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-Place the shoulder into a medium sized roasting pan so it fits snugly and then pour over the marinade.
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-Get your hands in there and massage the marinade into the meat well. You want it to be entirely coated in the zesty, herby freshness.
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-Place this into a preheated oven at 200 degrees.
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-After about an hour or so the meat will start to colour nicely.
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-At this point you want to cover it with a layer of tin foil and lowering the heat down to 150 degrees.
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-After another three to four hours the pork will be perfect pulling texture. Take it out and let it rest for about thirty minutes at room temperature.
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-When you are ready to eat just gently pull it apart on a chopping board with a couple of forks.
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The finished product can then be used in sandwiches or burgers or tacos. We had it in some little flatbreads and a dollop of barbeque sauce on top. I’m going to be sad to see it go but it just gets me more excited as to what the next big exciting thing is.

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4 thoughts on “Mojo Pork and The Death Of Pulled Pork”

    1. The thing that annoys me is the lack of imagination that goes into it. It’s the same five ingredients in every batch of pulled pork in the city. Just do something different with it! Don’t worry Conor, when we’re in charge things’ll be different.

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