Categories
 20 Mins Prep Time |
 4Mins Cook Time |
 Moderate Skill Level |
people
Ingredients
- 1 kilogram Pork Shoulder Boneless
- 100 millilitres Apple Cider Vinegar
- 1 tablespoon Black Pepper
- 1 tablespoon Cayenne pepper
- 1 tablespoon Salt
- 4 tablespoons SuperValu Barbecue Sauce
- 3 SuperValu Lemons
- 3 tablespoons SuperValu Brown Sugar
- 1 tablespoon SuperValu Chilli Flakes
- 100 milliliter Vinegar
- 1 tablespoon SuperValu Chilli Flakes
- 1 bag Tortilla chips
- 1 Jalapeno Chopped
- 1 Red Onion Chopped
- Half a cup Grated Cheese
Cooking Instructions
- Place the pork shoulder on a baking tray. In a bowl, combine the 3 tablespoons of brown sugar with the salt, thyme, cayenne pepper, black pepper and the zest of 2 lemons. Rub the seasoning evenly over the pork and cover with cling film. Marinate in the fridge for at least 4 hours or overnight.
- Preheat the oven to 150oC/gas mark 2.
- Let the pork come back to room temperature for 30 minutes, then cook in the oven for 3 to 4 hours, until tender and the internal temperature reaches 70oC.
- Combine the white wine vinegar, cider vinegar, the remaining 2 tsp of brown sugar, chilli flakes and the zest and juice of 1 lemon in a small saucepan. Bring to the boil, then remove from the heat. Baste the pork with this sauce fairly frequently as it cooks in the oven.
- When the pork is done, use a knife and fork or two forks to pull the meat apart into small sliced or chunks. Toss with the barbecue sauce.
- Heat the tortilla chip, pulled pork, cheese, jalapenos and red onion in in the oven for 20 minutes.