A recipe from Samin Nosrat.
Ingredients
- 30 g sea salt
- 100 g sugar
- 1.8 kg boneless pork shoulder
- To serve:
- sour cream
- corn tortillas
- Mexican cabbage slaw see recipe below
- Mexican cabbage slaw see recipe below
Servings:
Instructions
- In a small bowl, mix together the salt and sugar. Put the pork in a large, shallow bowl and rub the salt and sugar mixture all over it. Cover with clingfilm and refrigerate for at least 6 hours, or overnight.
- An hour before you plan to start cooking, remove the pork from the fridge and discard any juices. Preheat the oven to 150C/300F/gas mark 2.
- Put the pork in a roasting pan and into the oven. After the first hour, baste with pan juices and repeat every hour. Cook for about 6 hours, or until it collapses, yielding easily to the tines of a fork.
- Let the meat cool for 15 minutes, then shred it using two forks. Taste and adjust the salt as needed. Serve with sour cream, tortillas and slaw.
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