Peter and Paul's slow-cooked pulled pork and black beans

Peter and Paul explore the Stytion.

Two zealous young recruits arrived at Fiveacres today, to replace the last member of the Stytion, sadly gunned down by a crazed gunman during a high-speed chase in the paddock. Peter and Paul, fresh out of police academy, hope to bring law, order, and tender, lean pork to the community of Fiveacres.




Slow-cooked pulled pork and black beans

2lb chunk of pork shoulder (or other marbled meat)
24 oz tomatoes
2 cloves garlic, sliced

Something to aspire to...

6 cloves garlic, minced
1/3 C leek, finely sliced (or green onions, if you have them)
1/3 C brown onion, finely chopped
4 t red wine vinegar
1/2 t dried oregano
1/2 C fresh cilantro
1/4 t chili powder
2 T cumin
2 T brown sugar
1/4 t cayenne pepper
1 t salt

1 can black beans**

Combine all ingredients except the black beans in a large pot, cover, and cook slowly for approximately 6 hours in a 210°F (100°C) oven, or a slow-cooker, until the meat is able to be pulled apart. For an authentic feeling (or, if it is the middle of Winter and your kitchen is too cold to venture into), cook at a very slow simmer on top of your firebox.

When the kitchen is too cold...

After about 6 hours, the meat should be ready to be pulled apart with a fork (this should require very little effort - if not, you need to cook your pork a little longer). Once you've pulled the pork apart, add the can of black beans. If you're using black beans in a sauce (Peter and Paul love La Costeña), you can add the sauce and beans. Otherwise, drain your beans first and add them. Cover, and cook slowly for another couple of hours.

Serve in a tortilla with cotija cheese***, rice, salad, pico de gallo, and plenty of cilantro.

**If you're from New Zealand, you're unlikely to be able to get these, so just leave them out (or substitute with kidney beans, if you must). Avoid at all costs impostor black beans such as Delmaine black beans in chilli sauce - you might as well throw in a can of baked beans.

*** If you're from New Zealand, you're also unlikely to get cotija. Engage in the services of a friendly goat and make some, or use a different type of cheese.