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Export 16 ingredients for grocery delivery
Step 1
Combine the garlic, paprika, oregano, pepper, cumin, allspice, coriander, chilli, cloves, cinnamon and combined juice in a large bowl. Season with salt. Add the pork and turn to coat. Cover and place in the fridge for 3 hours or overnight to marinate.
Step 2
Preheat oven to 160°C. Place pork and marinade in a large flameproof casserole dish. Loosely cover surface of pork with foil. Cover with lid. Roast, turning halfway through cooking and basting occasionally, for 3 hours or until pork is very tender. Set aside, covered, for 30 minutes to rest.
Step 3
Meanwhile, to make the cebolla en escabeche, place the onion in a large heatproof bowl and cover with boiling water. Set aside for 1 minute to soften. Refresh under cold water. Drain. Return to the bowl and stir in combined juice and salt. Set aside for 1 hour to develop the flavours. Drain.
Step 4
Transfer pork to a chopping board and use 2 forks to shred the meat, discarding any fat. Strain pan juices into a jug, allowing the fat to settle on top. Remove and discard fat. Transfer pork and pan juices to a large bowl. Toss to combine.
Step 5
Serve the pork with the cebolla en escabeche, tortillas and salad.
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