This recipe makes a large amount and I like being able to set it and forget it before dinner. It's packed with flavor and the meat comes out tender and juicy!
Prep Time: 30 Minutes | Cook Time: 6 Hours
Ingredients
1 TBSP ghee or olive oil
1 kg pork neck or shoulder
2 apples, diced (skin on)
2 red onions, sliced
2 cups bone broth
1 tbsp Worcestershire sauce
Herb Crust (measure with your soul)
Rosemary, chopped
Garlic powder (use the most of)
Fennel seeds, sprinkle on top
Nutmeg, small sprinkle
Cinnamon, small sprinkle
Optional: 3 tbsp of bbq sauce
Directions
Preheat oven to 280
Heat up drizzle of olive oil or ghee in an oven proof dish or dutch oven over medium heat
Brown your pork on both sides (a few minutes each side)
Remove from dish and allow it to rest in a bowl to the side
In the same pan, add your apple, garlic and onion. Allow to caramelize and soften, stir occasionally.
Once the onions and apples are browned and softened, add your bone broth and Worcestershire sauce
Add back your pork (the liquid should cover the pork about 2/3 of the way, allowing some the meat to remain out of the liquid)
Sprinkle the top of the pork with your spices, I measure quite liberally to make a spice crust on the top of the pork
Place lid onto the pot and place in over for around 6 hours or until the meat shreds easily
Once the meat is soft, shred it all up with two forks and fold it into the sauce
Optional: Add your bbq sauce at this stage
Turn the oven up to 356 and place with pot back into the oven, with the lid off, for about 1 hour until the sauce is thickened
Serve with buns or plain