This delicious rotisserie pork roast recipe you’ll want to make again and again. I created them for Fisher & Paykel using the rotisserie function on their Freestanding Dual Fuel Cooker but feel free to slow roast at 170C for 5-6 hours or until deliciously moist and easily pulls off the bone with a fork.
The tacos are topped with black beans lightly spiced with cumin and smoked paprika, are topped with fresh vege, Greek yoghurt and lime. Feel free to whip up a guacamole when avocados are in season.
Cook time: 5 hours
Prep Time: 30 minutes
3 kg boneless shoulder of pork
2 tbsp fennel seeds
2 tbsp sea salt
1 tbsp chilli flakes
1 tbsp smoked paprika
2 limes, zest only (save juice for serving)
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 tin black beans
1 tin refried black beans
3 tbsp balsamic vinegar
24 corn tacos, warmed
Red cabbage, coriander, cherry tomatoes
For the pork, score the skin of the pork shoulder all over in a diamond pattern with the tip of a sharp knife. Place all other pork ingredients in a pestle and mortar or small food processor and pound or blend to a rough paste. Rub the mixture all over the pork, top and bottom. Roll pork and tie with string.
Secure roast on a rotisserie rod and cook on fan grill at 170 C for 5 hours or until meat can be pulled away with a fork.
For the black beans, cook onion over a medium heat until soft, add paprika and cumin and cook for another minute. Add black and refried beans along with vinegar and heat through for 5 minutes. Set aside.
To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with pulled pork, cabbage, coriander, tomatoes, yoghurt, salsa and lime juice.