Cooking for a crowd is mostly a matter of starting early and then leaving the room. Pork shoulder in orange juice and stock until it collapses, then crisped under a hot grill so half of it shatters. Mexican Chilli Crunch goes through at the end: chipotle smoke, cumin, then the lime zest cutting the fat. Bowls, tortillas, and nobody standing at the stove.
5 hrs. Serves 8.
Ingredients
- 2.5kg Pork shoulder, bone in, skin off
- 4 dessertspoons Plateit Mexican Chilli Crunch
- 250ml Orange juice
- 400ml Chicken stock
- 2 Brown onions, quartered
- 1 head Garlic, halved across
- 2 tsp Ground cumin
- 2 Bay leaves
- 2 tbsp Salt
Method
- Oven to 150C. Rub the pork all over with the salt and cumin.
- Into a deep tray with the onion, garlic, bay, orange juice and stock. Cover tightly with foil.
- Roast 4 hrs, until a fork turns in the meat without argument. Lift the pork out and rest 20 mins.
- Strain the tray juices into a pan and boil hard for 10 mins until glossy and reduced by half.
- Shred the pork in a roasting tray, pour over the reduced juices, then grill on high 6 to 8 mins until the top edges are dark and crisp.
- Fold through 4 dessertspoons of Plateit Mexican Chilli Crunch. Take the whole tray to the table.
Make ahead: Cook it the day before, shred cold, then grill and dress with the crunch on the day. It reheats better than most things.
