Slow cooked mango, pineapple and achiote pork

Ingredients Serves 6

Pork
2.2kg whole boneless pork shoulder joint
500g pineapple juice, plus 100g to serve
100g freshly squeezed tangerine juice (from 3-4 tangerines)
2 very ripe mangoes, peeled and cut into large chunks
200g very ripe pineapple, peeled and cut into chunks
1 garlic bulb, top cut off to expose the bulbs
White ends of 1 bunch of spring onions, halved (save the green ends to serve, see below)
8 allspice berries
2 cinnamon sticks
1 tsp finely chopped red chilli

2 tbsp olive oil
1/2 tbsp Luchita adobo paste

½ tbsp achiote (aka annatto) seeds, blitzed to a powder
1 tsp sweet smoked paprika
2½ tsp fine sea salt
Plenty of black pepper (about 40 twists of the grinder)

Lime mayo
40g mayonnaise
40g creme fraiche
1 tsp lime zest (then cut the lime into wedges, to serve)
Plenty of black pepper

To serve
2 limes, halved
2 tangerines, halved
Green ends of 1 bunch spring onions, julienned

Method

Use a very sharp knife to remove the skin from the pork. Set the meat aside. Remove as much of the fat from beneath the skin (you want the skin to be able to lie flat on a tray, so it colours evenly). Transfer the skin to a flat baking tray, skin side up and refrigerate while you cook the pork. Use any excess fat in another recipe.

Preheat the oven to 150C fan.

Cut the meat into 8cm chunks and add to a 28cm ovenproof pan, for which you have a lid. Add all the remaining ingredients for the pork, from the pineapple juice to the black pepper (but only use half the mango for now) and mix very well. Cover with a layer of parchment paper to ensure the pork stays under the surface of the liquid, then cover the pan with the lid. Transfer to the oven for 3½ hours. After the pork has been cooking for 2 hours, take the tray with the skin out of the fridge and let it come to room temperature.

After 3½ hours, take the pan out of the oven, remove the lid and discard the paper. Set the pan aside. Increase the oven temperature to 190C. 

Pat the skin dry and sprinkle all over with salt, pushing it into the skin. Place on the bottom shelf of the oven.

Add the remaining mango to the pan, stir, then return to the middle shelf of the oven, uncovered and roast for 45 mins, or until the meat has browned and the sauce has reduced. At this point, the skin on the bottom shelf should have turned to crackling. Remove the pan and crackling from the oven.

Discard the cinnamon sticks and garlic. Squeeze the juice of 1 lime and 1 tangerine into the sauce along with the remaining 100ml pineapple juice. Stir together, then cool for 5 mins.

Mix all the ingredients for the lime mayo together.

Transfer the pork to a platter. Top with the spring onions and serve with the remaining lime and tangerine halves. Cut the crackling into strips using a sharp knife. Sprinkle with flaked salt and black pepper and serve with the lime mayo and lime halves alongside.