Serves 6-8 people
½ Tsp Dried thyme
1 Tbsp. Sweetener
1 Tbsp. Worcester sauce
1 Tbsp. Dark soy sauce
1 Tbsp. Tomato puree
1 Tbsp. Balsamic vinegar
1 Tbsp. Cider vinegar
1 Onion, sliced (s) (0pp)
4 Tbsp. Water
750g—1 Kg Pork shoulder or leg (p) (4pp based on 125 g per person)
S & P
Pre-heat the oven to 90C or “Eco” setting.
In a casserole pan, sprayed with frylight, cook the onion then add the other ingredients, bring to the boil and cook until it starts to thicken. Add more water if you need more liquid.
Carefully remove the string ties, cut as much fat off as possible then tie together again, place in the liquid, cover all over & cook for several hours on a low light until it can be pulled apart.
Credit: Pete’s Recipe Book