Pulled pork tortillas
Preparation time: 30 minutes
Cooking time: 3 hours 40 minutes plus overnight marinating
1.5kg (3lb 5oz) pork shoulder
600ml (1pint) light veg stock
For the marinade:
3 tsp cumin seeds
2 tsp salt
8 garlic cloves, peeled
2 red chillies, deseeded and chopped
Small bunch thyme, leaves stripped off
2 tsp smoked paprika
3 bay leaves
Zest and juice 2 limes
2 tbsp sunflower oil
1 Untie the joint of pork and remove all of the skin and as much of the fat as you can. Unroll and score any thicker pieces of meat. It really doesn’t matter what it looks like at this stage – the most important thing is that the marinade is able to work into the meat and create as much flavour as possible.
2 Place the cumin, salt, garlic, chilli and thyme into a pestle and bash to release the flavours. Add the smoked paprika, bay, lime zest and juice and oil and spoon into a large food bag. Add the pork and squish around until it’s completely coated. Seal the bag and then place inside another bag before chilling overnight.
3 To cook, place the pork and all of its marinade in a large pan, pour over the stock, adding more water if necessary to cover. Bring to the boil, cover and then simmer for 3 hours until perfectly tender.
4 Preheat the oven to 200°C/R6. Remove the pork from the stock, place in a roasting tin and when cool enough to handle, roughly shred with a couple of forks. Pour a couple of spoonfuls of the stock over the pork and then roast in the oven for 20 minutes.
Ready in 30 minutes
4 tbsp olive oil
75g (3oz) fresh spinach, roughly chopped
50g (2oz) coriander, chopped
1 small onion, chopped
2 garlic cloves
250g (9oz) basmati rice, rinsed
500ml (18fl oz) light vegetable stock
1 Place 2 tbsp of olive oil, spinach, coriander, onion and garlic cloves in a blender and whizz to a thick paste. If it seems reluctant to blend, add a splash of water.
2 Heat the remaining 2 tbsp olive oil in a large frying pan and add the paste. Cook for 5 minutes until bubbling and aromatic.
3 Add the basmati rice. Combine well and pour over the light hot vegetable stock.
4 Bring to the boil and simmer for 10 minutes until just tender, cover and allow to rest for 15 minutes before ‘fluffing’ up and seasoning. Add a good squeeze of lime and serve.
Ready in 5 minutes
3 ripe avocados
1 green chilli, chopped and deseeded
1 garlic clove, crushed
1 small red onion, finely chopped
Juice of 1 lime
1 Place the flesh of the avocados into a roomy bowl and smush with the back of a fork, leaving a few lumps here and there for added texture.
2 Add the chilli, garlic and red onion. Season well and add the lime juice to finish.