July 29, 2018
Dinner, Lunch, Main Dish,
Pork, Pork Roast, Vegetables, Onions, Budget-Friendly, Entertaining, Game/Sports Day, Oven Roast, Refrigerator, No Eggs, Non-Dairy more
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"From our Saturday newspaper, The Weekend West. Times are estimated."
Put marinade ingredients in a large, zip-seal freezer bag and squish until well combined and then add the pork and onion, ensuring they are well coated and then seal and put in the fridge overnight.
Heat oven to 160C (140C fan forced).
Transfer the pork and its marinade to a medium casserole dish and cover with a lid and place in the oven for 4 to 5 hours or until the pork falls apart when poked with a fork.
To make the pickled onions, put the sliced red onions in a heatproof bowl and cover with just boiled water and leave to stand for 10 minutes and then drain well, then stir in the white wine vinegar or cider vinegar and caster sugar and stand for at least 10 minutes before serving.
Drain pork in a colander, reserving the marinade, then transfer to a board and shred the pork with two forks, drizzle over 4 to 5 tablespoon of the reserved marinade and serve with the pickled red onions, tacos, lettuce and sour cream.
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