Chef Gavin Hughes uses hand-raised Byron Bay pigs for this flavoursome dish of pork shoulder with chipotle. Marinate the pork overnight to amplify the flavour. You will need 1 cup of smoking chips for this recipe.

Serves
6

Preparation

15min

Cooking

6hr
10min

Skill level

Mid
By
Average: 2.8 (96 votes)
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Ingredients

  • 2 kg Byron Bay Pork shoulder, bone in
  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 200 g can chipotle chillies in adobo sauce*
  • 2 tbsp smoked paprika
  • 2 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 80 ml (1/3 cup) dry white wine
  • 400 g can chopped tomatoes
  • 1 bunch flat-leaf parsley, finely chopped
  • chargrilled bread slices, to serve

Marinade

  • 1 tbsp Tabasco sauce
  • 1 tsp cumin seeds, toasted
  • 1 tsp chopped rosemary leaves
  • 125 ml (½ cup) maple syrup
  • 125 ml (½ cup) red wine vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating Overnight

Drink 2012 Mount Majura Tempranillo Shiraz Graciano, Canberra District, ACT ($32)

Preheat oven to 120°C. To make marinade, combine all ingredients in a jug and season with salt. Pour marinade over pork, cover and refrigerate overnight.

The next day, remove pork from marinade, discarding marinade, and pat dry with paper towel. Heat 1 tbs oil in a large frying pan over high heat. Add the pork and cook, turning, for 10 minutes or until browned all over. 

Place 1 cup smoking chips on a metal oven tray. Light chips using a kitchen blow torch, then as soon as fire starts, blow it out. Place pork on a wire rack set over the smoking wood chips and place in the oven. Roast for 6 hours or until tender; meat should easily pull off from the bone.

Meanwhile, heat remaining 1 tbsp oil in a frying pan over medium heat. Add onions and garlic, and cook, stirring, for 5 minutes or until translucent. Add chipotle chillies and adobo sauce with all spices and cook for 2 minutes or until fragrant. Add wine to deglaze pan, then add tomatoes and cook for 45 minutes or until mixture is thickened and reduced.

While pork is still hot, shred meat from bone, discarding bone, and stir into tomato mixture. Season, sprinkle with parsley and serve with bread.

 

Note

• Chipotle chillies in adobo sauce are available from selected greengrocers and Mexican food shops.

 

 

As seen in Feast magazine, June 2014, Issue 32. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.