Marinate

For best results, marinate the pork in the dry spices the night before.

Place the pork on a large plate and rub the spices over the pork. Cover and place in the fridge overnight.

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The following morning - Slow Cook

Remove the pork from the fridge and bring to room temperature

Place the pork in a slow cooker – cook on low for 7-8 hours, high for 3 ½ - 4 hours. 1 cup water will be sufficient.

The pork will be ready when you can pull the meat away with 2 forks or your hands.

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To serve

Pull apart pork meat and moisten with barbecue sauce.

Fill into corn tacos with red cabbage, avocado and coriander leaves. Squeeze over lime juice to your taste.

Oven cooking method

If you are at home to keep an eye on it

Preheat the oven to 130°C.  

Remove the pork from the fridge and bring to room temperature. Season pork well with salt and freshly ground black pepper.

Place in a roasting dish and pour 2 cups water around the pork, cover with foil and place in the oven.

Cook pork for 4-5 hours, basting from time to time with the juices. The pork will be ready when you can pull the meat away with 2 forks or your hands.

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Tips

You can leave the pork with its dry marinade in the fridge for 2 days, the flavour will just get better.

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