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Pippa Middletons Pulled Pork and Sweet Potato Chilli

This is perfectly piquant and deeply satisfying. Cooking for 12 people is no mean feat, so I make this the night before - or even a whole week in advance: it freezes well and making it ahead gives the flavours time to develop, too.
From: pippamiddleton.tumblr.com (via Waitrose Kitchen Magazine, June 2013).
SERVES 12

1 tbsp olive oil
1.5kg por shoulder steaks
2 onions, sliced
4 garlic cloves, crushed
2 green chillies, chopped
1 tbsp caster sugar
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp sweet smoked paprika
1/4 tsp hot chilli powder
1/2 tsp ground coriander
pinch ground cloves
1 cinnamon stick
2 x 400g cans peeled plum tomatoes
500ml chicken stock
juice of 1 orange
juice of 2 limes
500g sweet potatoes, peeled
2 x 400g cans kidney beans
handful coriander leaves

Heat the oil in a large casserole pan over a medium-high heat. Season the steaks and add to the pan, browning on each side (you may need to do this in batches); set aside.

Lower the heat slightly, add a splash more oil if needed, and cook the onions and garlic gently for 10 minutes, until softened. Add the green chillies (deseeding them, if liked) and the sugar and spices, stirring for 2 minutes.

Tip in the tomatoes, stock and juice of the orage and 1 lime, then bring to a gentle simmer. Return the meat to the pan, along with any juices.Cover with a tightly fitting lid and simmer gently for 2 hours, stirring occasionally.

By now the pork should be falling apart. Lift the steaks from the pan and shred with two forks.

Chop the sweet potatoes into 1cm chunks, then add to the pan along with the shredded meat. Simmer uncovered for another 35-40 minutes, stirring regularly so it doesn’t stick to the bottom of the pan.

Drain and rinse the kidney beans, then stir through and simmer again for about 10 minutes, until the potatoes are completely tender and everything is coated in a thick sauce.

You can chill or freeze the pork at this stage; defrost if necessary, then gently reheat until piping hot before continuing with the recipe below.

Squeeze over the juice of the remaining lime, scatter with the coriander and serve.