Slow cooking inexpensive cuts of meats is the budget way to eat like a king. Here the method of slow cooking the meat in a rub rather than submerged in liquid creates a far tougher end result in comparison to most other slow-cooked meats, but it carries a whole lot of flavour that will make you feel like you’re off on your holidays. Get generous with the lime and other accompaniments to make this pork fajita really sing.
I have made my own flatbreads here – I appreciate that is out of character. It’s a hangover from lockdown v.1 when I was learning to make all sorts of sustainables from flour. It takes hardly any time, as I don’t measure any more, I simply add water to a bowl half full of flour until it forms a tidy dough, but that’s the cavalier attitude I take to most cooking, and I’m happy to take the risk. A shop-bought wrap is certainly good enough in this meal if you don’t feel like pretending you’re Jamie Oliver for the afternoon.
Alex Thurman - Feed the Brood
20 minPrep Time
6 hrCook Time
6 hr, 20
- 1.5kg shoulder pork
- 2 tbsp vegetable oil
- 2 tbsp ground cumin
- 1 tbsp oregano
- 300g plain flour plus extra for kneading and rolling
- pinch salt
- 2 tbsp olive oil
- 200ml water
- Some shoulder joints come with skin and fat. If yours does, remove by carefully running a sharp knife between the skin and the meat. Save it for making crackling with later if you wish.
- Mix cumin and oregano together and rub all over shoulder joint along with the oil.
- Slow cook for 6 hours low or 4 hours high.
- To make the flatbreads, wipe a work surface down that is suitable for rolling out dough.
- Grab a large pyrex bowl and add flour, salt and oil.
- Gradually add the water to the flour and stir with a large spoon to avoid getting hands super messy.
- Once the dough comes together to form a tidy ball in the bowl, take out of the bowl and knead for up to 5 mins until it feels smooth.
- Ideally you want the dough to rest, but you can crack on and start making the flatbreads now.
- Heat a big flat pan or griddle as hot as you can - put the extractor fan on - this is going to be a bit smokey!
- Rip a small handful of dough off and roll it into a small circle, using plenty of extra flour to prevent it from sticking to the work surface and ripping. Roll out to the size of a dinner plate and as thin as you can justifiably manage without making it too thin to pick up.
- When the pan is super hot, throw the dough flat inside. If the pan is really hot, it will start to bubble up straight away. Some recipes recommend using a brush of oil on the pan, but I am happy to go dry. You can try both and decide which you prefer.
- Cook for about 2 mins on the first side and 1 min on the second side - until the flatbread is mottled with black and brown patches all over and cooked through.
- Cook and stack up one-by-one on a plate and keep warm in the oven if needs be.
- Once pork is done, rip up into strands and serve with copious wedges of lime and fun accompaniments like avocado, hummus, coriander, red onion and chilli.