Spiced pulled pork by Raquel Neofit

pulled pork Raquel.jpg

Serves 8 plus leftovers

4 tablespoons olive oil
3 medium onions roughly chopped  
2 cinnamon sticks
5 cloves garlic crushed
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cayenne pepper
8 cloves
3 bay leaves
1.8 kg shoulder of pork, bone removed and skin removed
4 cups chicken stock
2 tablespoons brown sugar
Salt and pepper

In a large casserole dish or Dutch oven over medium-low heat, sauté onions in olive oil with a pinch of salt until soft.

Add cinnamon sticks, garlic, cumin, coriander, cayenne pepper, cloves, bay leaves, and sauté until the spices are fragrant.

Add the pork shoulder to the pot and allow it to brown in the spices, turning regularly for a few minutes to ensure all sides of the meat are coated in the spice mix.

Add the chicken stock and brown sugar and stir to combine, season with salt and pepper, put the lid on, drop the heat to low and cook for about three hours or until the meat can be pulled apart with two forks. You can also pop it in the oven at 140 C°.

Once you have pulled the pork apart you can adjust the consistency of the sauce. If it has too much liquid, then reduce the sauce over low heat until it thickens a little.

This pork freezes brilliantly so any leftovers can be stored in an airtight container in the freezer.

When my family smells a pot of this they always have sliders on their mind, we add it to a bun with a healthy serve of coleslaw.

Recipe and image by Raquel Neofit, you can find her on Instagram @raquelneofit
Raquel is the assistant editor of Vanilla Magazine. She writes about beauty, lifestyle, food and horticulture.