Ingredients

Method

• 1 kg boneless pork neck
• 1/2 cup fresh orange juice
• 1/4 fresh lime juice
• 1/4 cup dark rum
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 teaspoons dried oregano
• 1 teaspoon dried cumin
• 2 chopped red chillies
• 1 bay leaf
• 2 cups light chicken stock
• Chopped chilli and coriander
• Fresh lime juice

Method

Ingredients

Make a marinade of all the ingredients except the stock, chilli and coriander. Marinate the pork, leaving it in the fridge for a few hours or overnight, then turn into a casserole and add stock to cover.
Bake at 160ºC for an hour or until very tender. At the same time bake whole squash until tender. (Don’t forget to prick!). Slice off the tops and remove the seeds. Remove the pork and when cool, pull into shreds, discarding any fat.
Blend the cooking liquids, and reduce to make a thick, rich gravy. Mix with the shredded pork and check seasoning. Reheat and use to fill the squash. Sprinkle with chopped chilli and coriander moistened with fresh lime juice.
Serve with rice and red beans on the side.