Pulled Pork and Other Musings


Pulled pork is probably my favourite food of the moment. Its succulence and flavour are really hard to beat. Back in Puerto Rico, my home country, roast pork (lechón) is the national dish. Throughout the island, you can find “lechoneras” serving our famous lechón with the traditional rice and pigeon peas and boiled root vegetables. Going to these joints is a truly a feast for the eyes and stomach! As an homage to this beautiful meat, this weekend I have made my favourite pulled pork with beans. In this recipe, I have used Adobo Goya, an all purpose seasoning that is widely used in Latin America. If you can’t find this, I provide a recipe for the seasoning below for you to make at home. It is worth keeping it in a jar and using it to season meats, fish, stews, anything savoury!

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In my recipe, I also use a delicious pork shoulder joint with sea salt and black pepper from Sainsbury’s, you can find it here:

http://www.sainsburys.co.uk/shop/gb/groceries/pork/sainsburys-pork-shoulder-joint–sea-salt—black-pepper-600g

Pulled Pork and Beans

1 Sainsbury’s Pork Shoulder Joint with Sea Salt and Black Pepper, 600 grams

1 tin of borlotti beans, 410 grams (drained)

1 tin of organic chopped tomatoes, 400 grams

1 clove of garlic, chopped

1 red onion, sliced

1 red pepper, sliced

1 teaspoon of dried oregano

2 teaspoons of Adobo Goya (if unavailable, please see recipe below)

1 tablespoon of olive oil

Place the pork shoulder joint in a sheet of aluminium foil and make it into a parcel shape. Place in a baking pan and into an 160 degree Celsius heated oven for 2 hours and 20 minutes. Let the joint cool in the foil and then remove from the foil and shred the meat with two forks. Heat the olive oil in a pan and add the onions and peppers. Fry for a few minutes and add the garlic and dried oregano. Add the pork, fry for a few minutes and then add the tomatoes and beans. Add the the adobo, stir and place a lid on the pan. Reduce the heat to low and cook for about 20 minutes. No salt is needed, as the joint is seasoned and the adobo seasoning contains salt. This recipe serves 4 people.

I like to serve my pork with arepas, which are corn cakes from Venezuela, grated cheese, salad, mexican rice and hot sauce! Enjoy with wine and good company. Happy eating 🙂

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Adobo Seasoning

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 tablespoon of dried oregano

1/2 tablespoon of cumin

1/2 tablespoon of salt

1/2 tablespoon of black pepper

Mix all of the ingredients and shake well in a glass jar. Makes 4 1/2 tablespoons.

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One Response to Pulled Pork and Other Musings

  1. Andrew Nesbitt says:

    Love it!

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