Slow-Cooked Pork and Fiery Minty Salsa

Preparation info
  • Serves


    • Difficulty


Appears in
The Secret of Spice: Recipes and ideas to help you live longer, look younger and feel your very best

By Tonia Buxton

Published 2019

  • About

I like to put the pulled pork in a brioche bun and eat it as a slider, or make up a lettuce batch ready to serve as a canapé. Or in the cold winter months I like to serve this with my Nutmeg Mash and steamed veg, such as broccoli, kale or peas.


  • 1 kg boned out pork shoulder or leg, cut into large chunks, fat left on
  • salt and freshly ground black pepper
  • 2


Preheat the oven to 190°C/375°F/Gas Mark 5.

Season the meat with salt and pepper. Heat a frying pan until hot, then add half the oil and half the pork. Leave the pork until it can move without sticking, then turn over and seal on all sides. Once the pork is sealed and browned,