Spicy Mexican pulled pork with pickled onions, beans and rice

This recipe is a little different from my previous BBQ pulled pork recipe, being less sweet, and more spicy. Either way it's delicious, and a real crowd pleaser. 

Unlike your usual pulled pork,  I add onion, tomato and capsicum into the meat mixture. It's a great way to add moisture, vitamins and sneak in some veggies. This recipe can be cooked as instructed, in the oven, or put in a slow cooker and left to simmer away throughout the day. Just make sure you have a little time before serving to reduce the cooking liquid. 

I use whole cumin and coriander seeds, then lightly toast them in a dry pan before crushing in a mortar and pestle, but pre-ground spices will also work. This recipe is quite spicy, if you prefer a medium heat simply half the amount of cumin, coriander and chilli flakes. 

Served with beans and rice, and pickled red onions this is an authentic Mexican meal. The meat and onions can be prepared ahead to give you more time to spend with friends... in fact I'm trialling this recipe for our family christmas get together, of course, Mexican themed. 

First, prepare the spice marinade, leave the meat for three hours, or overnight. 

Firstly, the Pulled Pork. 

Ingredients (serves 8):

• 3 tbsp crushed garlic
• 1 tbsp crushed peppercorns
• 4 tsp ground cumin
• 3 tsp ground coriander 
• 1 cinnamon stick 
• 1 tbsp chilli flakes 
• 2 tsp smoked paprika 
• 2 tsp dried oregano 
• 1 tsp ground allspice 
• 1/2 cup lemon juice
• 1 tsp salt
• 4 cloves 
• 2 kg leg of pork
• 1 400g can of tomatoes 
• 1 diced capsicum 
• 2 diced onions

Method:

Prepare spice paste. Mix garlic, peppercorns, cumin, coriander, cinnamon stick, chilli flakes, smoked paprika, oregano, allspice, salt, cloves and lemon juice, in a large non-metalic bowl. 

Trim visible fat off the pork, remove meat from the bone and dice to roughly 4cm cubes. Stir meat through spice paste, cover, and chill for 3 hours or overnight if you have time. 

Preheat oven to 160 degrees. Put the meat in a large casserole dish, and stir through tomato, onion and capsicum. Cover with foil, and place the lid on the casserole dish. Bake for 3 hours, stirring every hour, (alternatively, you could put all ingredients into a slow cooker on high for 6 - 8 hours). 

Drain liquid from the meat, and put in a heavy bottom saucepan, heat so that the sauce simmers and reduces. This will take about 20 minutes. Meanwhile, use two forks to shred the meat. Stir everything back together and set aside. 

Warm in a moderate oven before serving. 

Pickled Onions 

• 2 red onions, thinly sliced
• 2 limes, juiced - about 1/4 cup
• 1 tbsp salt

Mix all ingredients together and set aside to marinate for a couple of hours. The onions will go bright pink, and taste tangy and delicious, without fear of that dreadful onion breathe. 

Beans and Rice

• 2 cups brown rice 
• 1 bunch of coriander, roots and stems finely chopped, leaves reserved
• 1 can of kidney beans, drained and rinsed
• salt to taste
• 1 tbsp oil

Soak rice for an hour, in a about 6 cups of water, with finely chopped coriander root and stems. 

Boil rice for 20-25 minutes till al dente, then drain and set aside for 10 minutes. 

Drain and rinse beans. Add to warm rice with oil and stir through, allowing the beans to mash a little, salt to taste. 

Serve beans and rice on the side of onions, and pulled pork. To make it a complete meal add slaw, sour cream, grated cheese and salsa.