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Pulled pork fajitas recipe

  • Serves 4
  • 15 mins to prepare and 5 hrs 30 mins to cook
  • 885 calories / serving
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Feast your eyes on these fajitas brimming with slow-cooked, tender pulled pork in a sticky-sweet barbecue sauce. Load up a platter with fresh salsa, soured cream and Cheddar cheese to be piled on top. Delivering moreish results, this pulled pork recipe is the ultimate weekend treat to share with friends.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a roasting tin with a sheet of foil large enough to cover the pork (folding the foil back for now). Remove the string from the pork, unroll and pat dry with kitchen paper. In a pestle and mortar, grind together the salt, sugar and paprika, then rub all over the pork. Roll up the pork again (without tying) and place skin-side down in the tin.
  2. Roast for 20 minutes, then turn over and cook for 10 minutes more. Reduce the oven to gas 2, 150°C, fan 130°C. Cover the pork with the foil and continue to slow roast for 4 1/2 to 5 hours, basting every hour or so with any juices that collect in the foil. After this time the pork should be really tender and easily pulled apart with a fork. Remove from the oven and leave to rest, covered, for 20 minutes.
  3. To make the salsa, combine all the ingredients together in a bowl and season to taste.
  4. Remove and discard the layer of fat from the pork. Using two forks, shred the meat (in the cooking juices) into chunky pieces and stir through the warmed barbecue sauce, if using. Warm the wraps and serve at the table with the pulled pork, salsa, peppers, soured cream, Cheddar and shredded lettuce.

See more Pork recipes  

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1.7kg (3 1/2Ib) pork shoulder joint
  • 2 tsp sea salt
  • 1 tbsp dark brown soft sugar
  • 2 tsp smoked paprika
  • 3 tbsp All American BBQ Sauce, warmed (optional)
  • 8 plain mini tortilla wraps
  • 1/2 x 285g jar chargrilled peppers, drained
  • 1 x 150ml pot soured cream
  • 50g (2oz) extra mature Cheddar, coarsely grated
  • 1 little gem lettuce, shredded
  • For the salsa

  • 1/2 red onion, finely chopped
  • 200g (7oz) piccolo cherry tomatoes, chopped
  • 1/2 garlic clove, finely chopped
  • 1/2 lime, juiced
  • handful coriander, leaves picked and chopped
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  • Energy 3723kj 885kcal 44%
  • Fat 31g 44%
  • Saturates 13.5g 68%
  • Sugars 8.2g 9%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 56.1g Protein 99.8g Fibre 4.1g

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