You will need the following ingredients
1.5kg of pork shoulder (fat/crackling removed)
1 Large onion
4 Cloves of garlic
2 tins of tomatoes
1 fresh lemon
Fresh chillies (5 small or 2 large) or 1 tsp of dried chilli flakes
1 tsp of paprika
1 tsp of ground cinnamon
1/2 tsp of ground coriander
10 (ish) sprigs if fresh thyme or 2 tsp if dried thyme
2 stock cubes (I prefer chicken)
|Slice half the onion and dice the other half|
|Use fresh or dried chili|
|These are my home grown chili, so I have used the seeds too|
|Heat your pan and then add some oil (not olive oil as it will burn) Add the onion, crushed garlic, paprika, cinammon, ground ginger, half the thyme (leaves only) zest & juice of the lemon.|
|Take off the fat and all the string (if any) of the shoulder of pork.|
|Add one tin of tomatoes and mix with the onions, spices & herbs.|
Place the meat in the pan and rub in all the mixture.
Brown of on both sides.
|Add the other tin of tomatoes and 4 tins of boiling water.|
Add the stock cubes
Add one pepper (I used green)
Add a few pinchs of salt
Throw in the whole sprigs of thyme.
|Place lid on and cook for a couple of hours until the pork can be shredded in the sauce.|
I stir every now and then and cut the meat up so that it cooks quicker.