November 11, 2019

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
Serves: 8


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)

Black beans
1 onion
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 tin black beans
1 tin refried black beans
3 tbsp balsamic vinegar

To serve
24 corn tacos, warmed
Red cabbage, coriander, cherry tomatoes
Greek yoghurt
Lime juice

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.





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