Portuguese Pulled Pork (Caloica)


1-2 Chillies of Your Choice, 6 Spring Onions, Trimmed, 1tsp Paprika , 1tsp Cinnamon , 3 cloves of Garlic, 1tsp allspice, 1 thumb sized piece of fresh ginger, The Juice of 1 Lime, 50ml Orange Juice, 3 Fresh Bay Leaves, 1-2 Tablespoons of Honey, 2tsp of salt, 1tsp Ground Black Pepper and 2 Tablespoons of Oil.

All of the Above Ingredients in to a Food Processor to make a Rough Paste

1 Bone in Shoulder of Pork with scored skin 1/2lb or 250g per person


  • Preheat the Oven to 240°C
  • Salt the Pork and Roast until crackled 30 minutes maybe turn it down to 130°C for 6-7 hours for a 5kg piece or 3-4 hours for a 2kg piece
  • Take some foil to cover the joint in the middle third of the cooking time to preserve the crackling. A slow cooker would be good for the cooking but not the crackling 
  • Take the crackling off the joint and the bones out
  • Shread the meat using 2 forks or tongs and mix the paste. Serve with crusty bread and salad