Pork is marinated overnight in vinegar and water before being cooked to perfection in a slow cooker. Simple cooking that yields wonderfully tender pork with a sweet flavour.
- 1.35kg pork shoulder, boneless
- Water + white vinegar
- 4 tbsp. salt
- 1 onion, peeled and cut into wedges
- 110g dark brown soft sugar
- 1 tbsp. each ground cumin, ground mustard and chilli powder
Place the pork into the bowl of the slow cooker. Pour over water and vinegar to cover, using a 2:1 ratio of vinegar to water. Stir in the salt. Cover and place into the fridge and leave overnight.
In the morning, drain a lot of the liquid from the pork, leaving about an inch of the pork exposed.
Add onion. Sprinkle with the sugar, cumin, mustard and chilli powder. Place the bowl back into the slow cooker and cook for 8-10 hours on a medium heat until falling apart. Shred with two forks before serving.