Name: Easy piri-piri pulled pork
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4
Ingredients: 1 red chilli; 4 garlic cloves; 1 tbsp smoked paprika; 1 tbsp dried oregano; 1 tsp cumin seeds; ½ tsp dried chilli flakes plus a pinch to serve (optional); 100ml red wine vinegar; 400g can chopped tomatoes; 800g-1kg piece skinless pork shoulder

Ingredients

4 serv.

1 red chilli
4 garlic cloves
1 tbsp smoked paprika
1 tbsp dried oregano
1 tsp cumin seeds
½ tsp dried chilli flakes plus a pinch to serve (optional)
100ml red wine vinegar
400g can chopped tomatoes
800g-1kg piece skinless pork shoulder

Instructions

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1 Tip all the ingredients except the pork into a small blender or mini chopper, season with salt and blitz until smooth. Sit the pork in a casserole dish and pour over the tomato mixture. Swill the blender out with 200ml water and pour that over too. Leave for at least 1 hr to marinate at room temperature or cover and chill overnight.
2 Heat the oven to 170C/150C fan/gas 3½. Cover the pork with foil and cook in the oven for 2 hrs. Remove from the oven to check – if the sauce is drying out, add a splash more water. Cover again and put back in the oven for another hour or until tender.
3 Shred the meat into the sauce with two forks, discarding any big chunks of fat. Check for seasoning, adding a pinch more salt and chilli flakes, if you prefer more heat. Can now be frozen for up to three months. Defrost fully and reheat in a pan over a low heat, with a splash more water if needed. Serve in buns, on top of jacket potatoes or in tacos.