Mexican braised pork shoulder with oranges and chilli – Food & Home Magazine

Ingredients

• 2 tbsp olive oil
• 1 1/2 kg boneless pork shoulder
• 1 orange, halved
• 2 red onions, cut into wedges
• 1 red bell pepper, thinly sliced
• 4 garlic cloves, crushed
• 1 tbsp cumin seeds
• 2 tbsp coriander seeds, lightly crushed
• 1 cup orange juice
• 400 g tin diced tomatoes
• ¼ cup chipotle sauce
• 1 tsp dried oregano
• ½ cup barbecue sauce
• ½ cup chopped fresh coriander, plus extra leaves to serve
• 1 fennel bulb, shaved, fronds reserved
• lime halves, to serve
• ***Onion & jalapeño pickle
• ½ cup white wine vinegar
• 1 tbsp caster sugar
• 1½ tsp salt flakes
• 1 red onion, finely sliced
• 2 jalapeño chillies, finely sliced