Dips

Pulled pork with guacamole

Pulled pork with avocado and limes.jpg
  • Serves: 6
  • Preparation: 2 minutes
  • Cooking: 35 minutes
  •       

Ingredients

1 tsp peppercorns
4 - 5 juniper berries
1 tbsp paprika
1 tsp ground caraway
2 cloves garlic, crushed
800 g pork shoulder
500 ml light beer
2 avocados, pitted and peeled
1 lime, juiced
2 - 3 sprigs coriander, leaves removed, half chopped
1 small, red chilli pepper, deseeded and chopped
4 - 6 leaves cos lettuce
1 red onion, sliced
lime wedges, to garnish

Method

1

Grind the peppercorns and the juniper berries in a mortar and mix with the paprika, caraway, garlic and a teaspoon salt.

2

Rub the seasoning onto the meat, wrap in cling film and leave in the fridge overnight. Remove from the fridge and unwrap 1 hour before cooking.

3

Heat the oven to 120°C (100°C in a fan oven) 240°F, gas 1.

4

Place the meat on a deep baking tray and pour over the beer. Roast for around 6 hours until the meat has a core temperature of 90°C. Baste the meat regularly and, if necessary, add some more water. At the end of the cooking time, turn off the oven, cover the baking tray in aluminium foil and return to the oven for another hour.

5

To make the guacamole, place the avocado fruit in a bowl and drizzle with a little lime juice. Mash with a fork and stir in the chopped coriander and the chilli. Season with salt, ground black pepper and lime juice.

6

Pull the meat apart with a fork, mix with the meat juices and season to taste.

7

Arrange the lettuce on plates and place the meat on top. Add a dollop of guacamole and sprinkle with the onion and the remaining coriander. Serve garnished with lime wedges.

Ingredients

 1 tsp peppercorns
 4 - 5 juniper berries
 1 tbsp paprika
 1 tsp ground caraway
 2 cloves garlic, crushed
 800 g pork shoulder
 500 ml light beer
 2 avocados, pitted and peeled
 1 lime, juiced
 2 - 3 sprigs coriander, leaves removed, half chopped
 1 small, red chilli pepper, deseeded and chopped
 4 - 6 leaves cos lettuce
 1 red onion, sliced
 lime wedges, to garnish

Directions

1

Grind the peppercorns and the juniper berries in a mortar and mix with the paprika, caraway, garlic and a teaspoon salt.

2

Rub the seasoning onto the meat, wrap in cling film and leave in the fridge overnight. Remove from the fridge and unwrap 1 hour before cooking.

3

Heat the oven to 120°C (100°C in a fan oven) 240°F, gas 1.

4

Place the meat on a deep baking tray and pour over the beer. Roast for around 6 hours until the meat has a core temperature of 90°C. Baste the meat regularly and, if necessary, add some more water. At the end of the cooking time, turn off the oven, cover the baking tray in aluminium foil and return to the oven for another hour.

5

To make the guacamole, place the avocado fruit in a bowl and drizzle with a little lime juice. Mash with a fork and stir in the chopped coriander and the chilli. Season with salt, ground black pepper and lime juice.

6

Pull the meat apart with a fork, mix with the meat juices and season to taste.

7

Arrange the lettuce on plates and place the meat on top. Add a dollop of guacamole and sprinkle with the onion and the remaining coriander. Serve garnished with lime wedges.

Pulled pork with guacamole

You may also like to try...