Mexican Pork Shoulder

Having been to Borough Market on Friday and replenished our supply of dried chillies, it seemed only right to cook something Mexican this weekend. While I was there, I visited the Ginger Pig and picked up a pork shoulder. Initially, we planned to roast it simply and eat it with some roast potatoes and vegetables but, craving something spicy, we decided to roast it Mexican-style instead. On looking up the recipe, we noticed the red onion accompaniment and since we have a surfeit of those, they made their way onto the table too. We followed this recipe but I think ours look prettier.

There’s a little bit of work to do upfront with this dish but once it’s done, the pork sits happily in the oven for three hours while you get on with your Sunday. We spent that time watching movies and eating Marmite popcorn (brilliant, give it a go) before cooking the green rice and sitting down to dinner.

The green rice didn’t turn out as well as last time and it looked far too unappetising to photograph, it tasted okay though. The pork took on much more flavour this time; after shredding it, we added it to the remaining chilli sauce and left it to heat through again before serving. I imagine it will taste even better tonight though, having spent 24 hours in the fridge.