If you’re entertaining, this is a great show stopper that you can marinate the night before, pop in the oven in the morning and forget about for the next few hours. Don’t just save it for best though – we often have this one mid-week, particularly if I know I’m going to be out for the day and need to come home to something delicious and filling. Dish it up with some coleslaw and cauliflower mash.
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| Prep Time | 15 minutes |
| Cook Time | 480 minutes |
| Servings |
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Ingredients
- 2 tsp fennel seeds
- 1 1/2 tsp black peppercorns
- 3 tsp sea salt
- 3 tsp smoked sweet paprika or plain
- 1 tsp ground cumin
- 1 tsp ground allspice or cinnamon
- 2 tsp chilli powder
- 1-1.5 kg piece pork neck or pork shoulder preferably bone in
- 2 tbsp olive oil or coconut oil
- 2 bay leaves
- 1/2 cup red wine or stock 125ml
- 1/2 cup apple cider vinegar 75ml
- 1/4 x 440g tin whole peeled tomatoes chopped, with some of the liquid
- 2 cloves garlic finely chopped
- 2 tbsp rice malt syrup
Ingredients
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Instructions
- Grind the fennel seeds and peppercorns using a mortar and pestle (or in a blender), then add the salt, paprika, cumin, allspice or cinnamon and chilli powder and mix well.
- Rub the spice mixture over the pork, rubbing well into the fatty bits and leave covered in the fridge for at least 2 hours (up to overnight).
- When ready to cook, rub the oil into the meat and sear it in a hot frying pan until brown all over.
- Throw the meat into a slow cooker or oven-proof casserole dish along with the rest of the ingredients and cook on low (about 110oC) for about 8 hours or high (or 150oC) for about 5 hours.
- Take the pork out, place it in a dish and use a fork to pull the meat into shreds.
- Put the shreds back into the slow cooker or casserole with the sauce and cook for another 20 minutes, uncovered, on high. (To be honest, I don't bother with this part I just dish up the meat with the sauce poured over the top!)
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