Serves: 6

Nutritional Information Per Serve:

  • Calories 192
  • Protein 28 g
  • Carbs 3 g
  • Fat 5 g


  • 1 kg pork shoulder joint, rind on

Marinade Ingredients:

  • 45 g tomato puree (around 3 tbsp)
  • 30 g chipotle paste (around 2 tbsp)
  • Juice of 3 large oranges
  • Juice of 2 limes
  • 1 tsp flaked sea salt
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1 tsp ground black pepper


  1. Place all the marinade ingredients in a large non-metallic bowl and whisk until combined.
  2. Remove any string from the pork and put the joint in the marinade. Turn several times to coat.
  3. Cover and leave to marinate in the fridge for at least 8 hours or overnight.
  4. Preheat oven to 170C/fan, 150C/gas 3. Put the pork and the marinade in a casserole dish, cover and bake for about 3 hours, or until the pork falls apart when prodded with a fork. Check after a couple of hours, adding water if needed to keep the pork moist.
  5. Transfer to a warmed platter and shred with two forks, discarding the rind and fat. Spoon the cooking juice over.