A couple of weeks ago I Tweeted that this was going into the oven, and Mark Ford (@fordie) asked for the recipe.
It’s a bit of a long story for such a simple recipe. In fact the dish I Tweeted about was my storecupboard, work-day version of Spalle di maiale arrostita lentemente (Slow-roasted shoulder of pork) from River Cafe Cook Book Two, Aromatic Shoulder of Pork ‘Donnie Brasco’ from The River Cottage Meat Book and an awareness that in Mexican cooking slow roast pork is served rolled in tortillas.
Both recipes call for a whole shoulder of pork, weighing 5-8 kg feeding a large family and half of the street as well. The joint is cooked at a very low heat for up to 24 hours.
I’ve found that with a 2 or 3 kg joint, often on offer at the butcher’s, I can scale down the recipe really easily and get the wonderful melting roast pork of the original.
The ingredients couldn’t be simpler.
- A joint of pork
- A sachet of fajita mix
Pre-heat the oven as high as it will go.
Cover the joint in fajita mix. Sizzle in the oven for 20 minutes, then turn down to 130 deg C-ish – this isn’t an exact science – and roast for 8-10 hours until the meat is falling apart. Err on the side of over cooking, and cover the joint in foil if it looks as if it is burning. It should look very brown, though.
When it’s done, let the the joint sit for 15-30 minutes before pulling the meat apart like a Chinese waiter pulls apart a duck.
Serve with warmed tortillas, guacamole, sour cream and salsa, and some chillies if you like. Some salad would make it even better.
When I have more time, I make the marinade from whole spices, chillies and olive oil. The extra faffing is well worth it, in my opinion.