This is a recipe my better half found on the internet and adapted it to her own preferences. It takes 24 hours to simmer slowly but it is most definitely worth the wait. The pulled pork is perfect for a cold winters night.
You will need an electric slow cooker or a large pan on a very low heat.
Half a bulb of garlic
Half a pint of pork stock
One tablespoon of dark brown sugar
Half a tablespoon of chilli flakes
One tablespoon of salt
Half a teaspoon of ground cumin
Quarter of a teaspoon of ground cinnamon
One fresh pork shoulder with the netting removed
Firstly blend all the dry herbs, salt and sugar together in a bowl and set to one side. These you will need later.
Next peel and thinly slice the onions and garlic and place in the bottom of the dish of the slow cooker
Next wash you hands again very carefully. Take your pork shoulder joint and rinse it carefully in cold water.
While it is still damp, rub the whole thing thoroughly in the dry herbs
Place it in the dish of the slow cooker on top of the bed of onions and garlic. Then pour the pork stock around the shoulder.
Finally cover and leave it to simmer for 24 hours.
By this time tomorrow it will be lovely and soft inside and out, and very tasty indeed.
Serve how you wish, be it on a bap or on a plate with potatoes and vegetables with more gravy.