- Spatula or Spoon
- 1 tbsp ghee or olive oil
- 1 kg Pork neck or shoulder
- 2 apples diced
- 2 red onions sliced
- 2 cloves garlic minced or finely chopped
- 2 cups bone broth
- 1 tbsp Worcestershire sauce (check ingredients)
Herb Crust: (Measure with your heart!)
- garlic powder (use most)
- fennel seeds (sprinkle on top)
- nutmeg (small sprinkle)
- cinnamon (small sprinkle)
- 3 tbsp quality BBQ sauce
- Preheat oven to 140C
- Heat up a drizzle of olive oil or ghee in an oven proof casserole dish (around 4L) over a medium heat, then brown off your pork on both sides. Remove from the dish and allow it to rest in a bowl to the side.
- To the hot casserole dish, add the apple (skin on), garlic and onion and allow to caramelize and soften, stirring occasionally.
- Once the onion and apples are browned and softened, add the bone broth and Worcestershire sauce. Then add your pork and any resting juices back into the pot (the liquid should go about 2/3 of the way up the meat, allowing some of the meat to remain out of the liquid)
- Sprinkle the top of the pork with spices of your choice - I do this quite liberally to make a spice ‘crust’ - measure with your heart here!
- Place the lid onto the pot, and pop in the oven for around 6 hours - until the meat is soft to touch and shreds easily.
- Once the meat is soft, shred it all up with two forks and fold it through the sauce. Optional - you can add around 3 TBSP of good quality BBQ sauce at this stage if you prefer a more barbecue flavour to your pork and stir through (you call pull babies portion out before this if you wish).
- Turn the oven up to 180 C fan-forced and place the pot (with the pulled pork) back into the oven (with the lid off) for about an hour until the sauce has thickened, is caramelised and delicious!