All I can say is OMG wow! Just remember to bring your toothpick and a bib. This is loosely based on a recipe from Tom Kerridge’s diet book (https://www.waterstones.com/book/lose-weight-for-good/tom-kerridge/9781472949295 ) , it really is a winner.
1 – 1.5kg of Pork shoulder (fat removed)
100g chipotle paste
2 tbsp tomato purée
3 tbsp cider vinegar
Juice of 2 oranges,
for garlic cloves, grated
2 tsp dried oregano
1 tsp sea salt
1 tsp ground mace or nutmeg
1 tsp ground allspice
1 tsp hot smoked paprika
1 tsp ground cumin
1 tablespoon ground coriander
1 thumb sized piece of grated ginger
1 red chilli (optional)
small bunch of fresh coriander stalks and leaves
Mix all the marinade ingredients together in a plastic freezer bag or bowl. Add the pork and massage in the marinade. Leave to marinate in the fridge for at least a couple of hours, ideally overnight.
When ready to cook, preheat the oven to 140C Fan/Gas 1. Place the pork and marinade in a roasting dish and cover tightly with foil. Cook on a low oven shelf for 4 hours basting regularly.
When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes.
Remove the foil from the pork and shred the meat, using two forks. Spoon off any fat from the marinade then mix the pork well with the marinade and pan juices. Place back in the oven for 10 minutes or until heated through.
In the meantime take an iceberg lettuce and cut in half to create cups*
Add spoonfuls of pork and roll up.
Serve with a fresh salad or a nice crunchy home made coleslaw.
Could also be made with chicken, beef or duck
*Top tip – Once lettuce cut in half run under a cold tap, as the lettuce half fills with water the cups will separate leaving fresh, crunchy lettuce cups.