Ingredients

Method

• 2 kg pork shoulder
• 5 T olive oil
• 1 t salt
• 1 t pepper
• 1 T smoked paprika
• 1 T mustard powder
• 2 chillies, chopped
• 2 T brown sugar
• 2 onions, sliced
• 2 carrots, sliced
• 1 bulb garlic, unpeeled
• 1 bay leaves
• 2 cups vegetable stock
• ciabatta rolls, for serving
• pomegranate rubies, for serving
• pickles, for serving
• coleslaw, for serving

Method

Ingredients

Preheat the oven to 160°C. Using a sharp knife, score the pork skin about 1 cm deep. Mix the olive oil, salt, pepper, paprika, mustard powder, chillies and brown sugar in a small bowl. Rub into the scored pork.

Place the onions, carrots, garlic and bay leaves into a baking dish. Place the pork, skin-side up, on top of the onions and carrots. Pour the vegetable stock into the dish, wrap with a double layer of foil and bake for 4 hours, occasionally basting with the pan juices.

After 4 hours remove the foil and reduce the oven’s temperature to 150°C, return to the oven and roast for a further 2 hours.

Remove from the oven and shred the meat using two forks. Serve on the ciabatta rolls with the pomegranate rubies, pickles and coleslaw.