Ingredients:
500grams pork shoulder - (should be in 2 pieces instead of 1 whole piece, allows more surface area for the rub.)
1 yellow onion - sliced
4 cloves garlic - lightly crushed
2 sprigs of thyme
2 - 3 cups chicken stock
4 cloves garlic - lightly crushed
2 sprigs of thyme
2 - 3 cups chicken stock
Rub
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1. Mix all rub ingredients together. Coat the pork fully and generously with the rub.
2. In a casserole dish or deep sided baking dish, line the bottom with half the onions. Then place the pork on the onions.
3. Place the thyme and garlic around the pork and then cover with the rest of the onions. Lastly pour in the chicken stock. Enough to at least submerge the pork halfway.
4. Cover with aluminum foil and cook in an oven at 160 degrees Celsius for 3 hours. Until the meat is fork tender.
5. Pull apart the meat with a fork and serve with toasted bead with some barbeque sauce and some of the braising liquid.
No comments:
Post a Comment