This dish is fantastic with slow cooker (6 hours), and it’s even better after 1 or 2 days.
I generally use pork neck as it’s economical and less fattening than pork shoulder. However, if you like pork crackling to serve on the side, you can remove the excess skin from pork shoulder and grill the skin separately until it’s crispy as you do with roast pork.
What you need:
- 8 garlic cloves, crushed
- 2 tsp smoked paprika
- 2 tsp dried oregano leaves
- 2 tsp black peppercorns, crushed
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1/2 tsp dried chilli flakes (optional), I use grounded Thai chilli (a bit of heat)
- 4 whole cloves
- 1 cinnamon stick
- 125ml (1/2 cup) lime juice
- 80ml (1/3 cup) orange juice
- 2kg boneless pork neck or pork shoulder (remove excess fat)
1. Combine everything in a bowl and marinate with the pork for at least 3 hours. I generally leave it covered in the fridge over night.
2. Put everything (including the marinate juice) into the slow cooker for 6 to 8 hours, till the pork is tender.
(Alternatively, preheat oven to 160C. Place pork and marinade in a large flameproof casserole dish. Loosely cover surface with foil. Cover with lid. Roast, turning half way through cooking and basting occasionally for 3 hours or until pork is very tender. Set aside, covered, for 30 min to rest)
3.Served the pork in pan juice with Saurkraut or Asian pickles.
Or Shredded pork & serve with tortillas or Chinese bun or rice.
The options are endless.