Chipotle Orange Pulled Pork

Photo: Jess Daniells

Ingredients

• 1.5kg pork shoulder roast
• salt and freshly ground pepper
• 150mls chipotle sauce
• 4 cloves garlic, whole
• 2 onions, quartered
• 2 oranges, halved
• 150 ml water

Method

Slow cooker:

Rub the pork with salt and pepper and coast with chipotle sauce. Place the pork in your slow cooker. Add the remaining ingredients, cover and cook on low for 8 - 10 hours.

When the pork is tender, remove it from the slow cooker and shred with two forks. Remove the onions and oranges squeezing to extract the flavours and juices. Return the shredded pork to the slow cooker and stir to coat with the cooking liquid.

Oven:

Preheat the oven to 180 degrees Celcius

Rub the pork with the salt and pepper and coat with chipotle sauce. Arrange the garlic cloves onions and oranges in the centre of a roasting pan and sit the pork on top.

Add water to the bottom of the pan, cover with tinfoil and place in the oven. Immediately drop the temperature to 160 degrees Celcius and roast for 4 hours or until fork-tender. Add a splash of extra water during cooking if necessary.

Remove the pork from the pan and shred with two forks. Remove the onions and oranges, squeezing to extract the flavours and juices. Return the shredded pork to the pan and stir to coat with the cooking liquid.