This pulled pork is so tender and flavourful. And it is even better the next day.
INGREDIENTS:
1 kilogram of boneless rib end roast pork
1large thinly sliced onion
3 whole peeled garlic cloves or 2 tablespoons of ground garlic powder
2 cups of white wine
1/2 cup of water
2 bay leaves
1 tablespoon of Portuguese hot or sweet pimenta paste(see tip section below)
2 tablespoons of extra virgin olive oil
1 tablespoon paprika
2 tablespoons of tomato paste
1/2 teaspoon of ground cumin
salt to taste
freshly ground black pepper to taste
METHOD:
Preheat oven to 400 degrees Fahrenheit.
Add onions to bottom of a heavy Dutch oven such as Le Creuset.
Salt and pepper the roast pork to taste and place on top of the bed of onions and whole garlic cloves if using. Otherwise add the garlic powder to the following paste.
In a bowl make a paste by mixing the pimenta paste, olive oil, paprika, tomato paste, cumin, garlic powder and a bit of salt and black pepper.
Spread over the top of the pork and sides, letting it drip down. Add 2 bay leaves to bottom of pot. Pour the wine and water around the pork roast. (Not over the top of the roast).
Cover with a tight fitting lid and roast at 400 degrees F. for 30 minutes. Reduce oven temperature to 325 degrees F. and continue to roast for 2.5hours. Check halfway to see if you need to add a bit more water. I have never had to, but it will depend on how tight fitting your lid is.
1. Portuguese pimenta paste is available in most grocery stores. It is a traditional hot or sweet pepper paste. It is delicious added to many dishes or even just as a side dipping sauce.
2. How to save leftover tomato paste:
Place a small freezer bag in a glass. Fold open the top of the bag over the rim of the glass. Fill up the bag with the leftover tomato paste. Close it and flatten the contents. Place in the freezer and break off pieces as you need for future recipes.
