Ozpig Australia
  1. Remove the string from the meat and place it in the slow cooker
  2. Add all other ingredients and cook on high for 4 hours or on low for 8 hours. (If the meat is not covered by the liquid turn it over periodically while cooking).
  3. Remove the meat to a large plate and trim off the skin and collagen-rich fat layer.
  4. Pour most the liquid into a saucepan and put on the stove, bring to the boil and simmer.
  5. Place the remaining liquid into a blender with the skin and fat. Blend to a smooth creamy liquid and pour into the saucepan with the rest.
  6. Simmer until the liquid is reduced by about a third to a half.
  7. Strain liquid into a jug, and skim off any fat and foam. It should be a thick, dark gravy that is tasty and not too salty.
  8. While the liquid is reducing, attack the meat with two forks, shredding out the muscle fibres. Some parts seem to shred best if combed along the muscle with the tines and others if the fibres are pulled apart sideways. It takes a few minutes and can be tiring to un-supple wrists!
  9. Combine the liquid with the shredded meat and leave to cool before refrigerating overnight.
  10. Next day reheat in the slow cooker.

This is a recipe that is better on reheating. But it is pretty damn good straight away. It is really nice in a
warmed bun, or served with rice and peas on tortillas or pita bread.

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