Orange, Clove & Cinnamon Pulled Pork

SERVES 4 | 20 MINS PREP | 6 HRS COOK TIME

INGREDIENTS

1.4 kg NZ pork shoulder roast, trimmed

1 orange, sliced

1 cup boiling water

1 Tbsp honey

1 tsp salt

½ tsp ground black pepper

2 tsp ground cloves

1 tsp ground cinnamon

1 kg new potatoes

Olive oil

Brussels sprouts, halved

Capsicum, quartered

METHOD

Preheat the oven to 200°C fan-forced. Line a large oven dish with a piece of foil and place the orange slices on the bottom.

Remove the skin and fat from the pork shoulder. Rub the honey into the meat, along with the salt, pepper, cloves and cinnamon. Drizzle with a little oil.

Place the meat on top of the orange slices and roast for 30 mins.

Reduce the oven temperature to 150°C fan-forced. Carefully pour the boiling water into the foil and wrap the meat up tightly so it is completely covered. Roast for a further 5 hours.

Meanwhile, par-boil the potatoes. In the last 45 mins of meat cooking time, drizzle the potatoes with oil and roast in the oven.

In the last 20 mins of meat cooking time, toss the Brussels sprouts and capsicum with oil and roast.

Once the meat has cooked, carefully unwrap and remove the foil. Using two forks, pull the pork apart, allowing it to soak up any sauces. Serve with the potatoes, Brussels sprouts, and capsicum.

Recipe and image thanks to pork.co.nz