Mexican Pulled Pork, Corn & Tomato Salsa, Guacamole




Adapted from Jamie Oliver

Corn Salsa


  • 2 boxes of corn kernels, drained
  • 2 large tomatoes, finely diced
  • Juice of 2 limes
  • 2 small bunches of fresh Coriander, finely chopped (leaves only)
  • 1 – 1/2 tbsp extra virgin olive oil
  • 6 small chillies, deseeded and finely sliced
  • Salt and Black Pepper to Taste

How to Make:

  1. Mix all the ingredients for the corn salsa together. Keep in refrigerator until ready to serve.

pulled pork 1

Adapted from Goboroot

Pulled Pork

Ingredients -Serves 6-7 hungry people

  • 7 lb Pork Shoulder, Bone-in (we had the butcher slice into chunks so it cooks quicker)
  • 1-1/2 tbsp salt
  • 3 tbsp granulated sugar (approximately, not completely filled)
  • 3/4 tbsp paprika
  • 1-1/2 tbsp ground cumin
  • 1-1/2 tbsp chilli powder (or less)
  • 3/4 tbsp cayenne pepper
  • 1-1/2 tbsp black pepper (or less)
  • 1 cup Barbecue Sauce (Stubbs) – or any type of BBQ sauce that you prefer but a good quality one is highly recommended!

How to Make:

  1. Mix all the spice together in a small bowl.
  2. Wash the pork shoulder and pat to dry with kitchen towels.
  3. Rub the spices into the meat.
  4. Allow the meat marinate in the fridge for one hour.
  5. Preheat oven to 150C.
  6. Put the pork into a greased roasting tray covered with aluminium foil. Bake for 3 hours or until tender.
  7. Scoop the meat out from the fatty juices. Use two forks to pull apart the meat.
  8. Mix in the barbecue sauce (add or less to taste).
  9. Serve with flour or corn tortillas, salsa, guacamole OR with buns and coleslaw.


Zoe & Mia

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