Picture: Robert Duncan/The West Australian

Rockpool Bar and Grill apprentice Holly Chounding (scroll down to check out her tattoos) shares her pork recipe.


MORE RECIPES: Slow-Cooked Pork Belly with Pear & Ginger | Mars Bar Brulee


RECIPE: Pulled Pork
Makes 12 taco fillings

Marinade:
2 dried chipotle chillies, chopped
2 tsp smoked paprika
8 tbsp honey
8 tbsp molasses
1 whole nutmeg, grated
4 tbsp tomato paste
200ml soy sauce
1 tsp ground cumin
1 pork shoulder, deboned, skin off
1 bunch thyme
2 tbsp mustard seeds
4 bay leaves
1 bulb garlic, halved
400ml cider vinegar
water to cover

Chop chipotles roughly and cover with boiling water until softened. Mix together all ingredients up to and including the cumin for the marinade.

Pour marinade over pork shoulder and leave to sit for 2-3 days.

To cook, put pork and all other ingredients in large pot and cover with water and lid. Cook 4-6 hours or until tender (falling apart).

Remove pork from cooking liquid and shred.

Rockpool uses the pulled pork as a filling for tacos with corn tortillas, guacamole and salad.

Chef's note: Needs to be made 2-3 days in advance.

Holly Chounding. Picture: Lee Griffith/The West Australian

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