Ingredients
- Pork Shoulder
- 600ml Alcoholic Apple Cider
- 3 Large Carrots
- 3 Medium Onions
- 2 Mild Red Chilies
- 1/2 - 1 Capsicum/Bell pepper
- 3 Cloves of Garlic (chopped or minced)
- 1/3 Cup Tomato Paste
- Water
- Cornstarch(optional/additional)
Rub Ingredients
- 1/2 cup Brown Sugar
- 1 1/2 tbsp Smokey Paprika
- 1/4 tbsp Cayenne Pepper
- 1/4 tbsp Ground Chili
- 1/4 tbsp Salt
- 1/4 tbsp Ground Black Pepper
- 1/4 tbsp Garlic Powder
- 1/4 tbsp Onion Powder
Method
This can be cooked in a crock pot in the oven, a large soup pot on the stove or in a large electric frypan on the counter. I have no experience with pressure cookers/slow cookers but I'm sure it could be done in those as well
Pork can be on the bone or de boned(I use de boned). If de boned un net it so you can re use the netting or retie with butchers string after you have rubbed it.
Pat the pork dry with paper towel. Combine all the Rub ingredients and rub them into the Pork making sure to get into all the nooks and crannies. Place pork in a plastic bag in fridge with any left over rub for 30-60 minutes.
Roughly chop all the veg. Fry carrots and Onion til the Onion is translucent. Add Capsicum/Bell Pepper, Chili & Garlic and fry for a few minutes to soften up and cook out garlic. Add Tomato Paste and cook out for 30 seconds. Deglaze with Apple Cider. Place Pork in making sure by adding water the liquid level is just over half way up the Pork. Cover and cook slowly for 3-4 hours turning once.
When Pork is cooked remove and set aside. Reduce liquid and strain. Thicken if necessary with Cornstarch while back on heat.
Pull Pork apart removing fat. You can either put all the Pork back in the sauce or use it separate.
Serve on crusty baguettes with coleslaw.