Mexican Pulled Pork

Ingredients

• 2 cloves garlic
• 1 tsp peppercorns
• 4 juniper berries
• 1 tbsp sweet paprika powder
• Salt
• 1 tsp ground cumin
• 800 g pork shoulder
• 500 ml light non-alcoholic beer
• 1 small red chili pepper
• 3 organic limes
• 2 Avocados
• 2 stalks Cilantro
• Pepper
• 1 Red Onion
• 4 romaine lettuce leaves

Instructions

1. 1.

   Peel the garlic and press it into a bowl. Coarsely crush peppercorns and juniper berries in a mortar, then mix with paprika powder, 1 tsp salt, and cumin under the garlic. Rinse the pork under cold water, pat dry, and rub all over with the spice mixture. Place the meat in a covered dish, seal, and marinate overnight in the refrigerator; remove about an hour before cooking.

2. 2.

   Place the meat on a deep baking tray and pour in beer. Cook in a preheated oven at 120 °C (convection 100 °C; gas: level 1–2) for about 6 hours until the internal temperature reaches 90 °C. Periodically baste with the cooking liquid and add water as needed. After cooking, cover with another deep tray or foil and let rest in the turned-off oven for an additional hour.

3. 3.

   Meanwhile, juice one lime, wash the remaining limes hot, pat dry, and quarter them. For the guacamole, peel, wash, halve, deseed, and finely chop the chili pepper. Quarter the avocados, remove pits, and place flesh in a bowl. Drizzle with some lime juice and mash lightly with a fork. Wash cilantro, shake dry, pluck leaves, and roughly chop half. Stir the chopped cilantro into the guacamole along with the chili, seasoning with salt, pepper, and lime juice.

4. 4.

   Peel the onion and slice thinly. Wash and dry the lettuce. Arrange lettuce leaves on plates.

5. 5.

   Unwrap the cooked pork, shred it with a fork, mix with the cooking liquid, and season with salt and pepper. Place portions of shredded pork on each lettuce leaf, top with guacamole, sprinkle sliced onions, and serve with lime wedges.