Life Recipes

Friday 19 January 2018

Orange Harissa Pulled Pork

Pulled pork is deliciously simple to make and we love the sweet heat brought to it by the combination of orange and harissa paste.

Harissa pulled pork
Harissa pulled pork
Chop each beetroot in half before roasting.

Pulled pork is deliciously simple to make and we love the sweet heat brought to it by the combination of orange and harissa paste.

Ingredients

Vegetable oil

800g of trimmed pork shoulder, largely diced (ask your butcher to do this for you)

3 tablespoons of harissa paste

250ml of chicken stock

1 orange

1 cinnamon stick

Salt

Pepper

Method

1. Heat a drizzle of vegetable oil in a large heavy-based casserole pot. Add the pork and cook for 10 minutes until evenly browned (you might have to do this in two batches depending on the size of your pot).

2. Add the harissa paste, stir well and cook for a minute or two. Pour in the chicken stock.

3. Use a potato peeler to remove the peel from the orange. Add these strips of orange to the pork. Slice the orange in half and squeeze in the juice.

4 Add the cinnamon stick, season with salt and pepper and bring to the boil.

5. Cover and simmer for 1 and ½ hours until the pork breaks away easily at the touch of a fork.

6. Remove the pork with a slotted spoon and transfer to a serving dish. Use two forks to pull all of the pork apart into delicious shreds.

Serve it between two slices of your favourite bread, some crunchy salad leaves and a dollop of our beetroot tzatziki on top

Harissa pulled pork

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