Ingredients1 kg Pork Shoulder
1 Clove Garlic
2 tsp pickled jalepeno chilies
300 ml Dry cider
2 tsp Smoked paprika
1 tsp Chili flakes
1 tsp Cumin
1 tsp Coriander
1 tsp Fennel
1/4 tsp Cinnamon
1 TBSP brown sugar
Method.Take the skin off the pork shoulder (use it to make crackling!)
Rub the spice rub into the pork.
Slice the onions and place them in the pressure cooker
Add the garlic and pickled chili
Place the pork on top of the onions and add the cider and any leftover spice rub.
Pressure cook for 1 hour.
Once cooked remove the pork from the sauce and pull the pork apart with a fork.
Add the shredded pork back to the sauce and bring to a simmer. Add cornflour if it needs thickening.
Serve with a good coleslaw (on a bun or in a taco)