SERVES 6 | EASY | 5 HOUR 30 MINUTES:
Things you’ll need:
1 onion, peeled and diced
oil, to fry
2kg pork shoulder (if rolled, cut the string off and unroll it)
2 garlic cloves, peeled and minced
5 sprig thyme
pinch dried chili flakes
250ml orange juice
500ml beef/chicken stock
½ cup barbeque sauce
salt and freshly ground black pepper, to taste
bread slices toasted in a little butter in your Capri non-stick frying pan
Place your large Bon Appetit Cast Iron pot over medium heat on the Capri Two-plate Induction Cooker and fry the onion in a small amount of oil until soft, about 10 minutes.
Preheat the oven to 160°C. To the pot, add the pork shoulder, garlic, thyme, chili flakes, orange juice and stock. Place the lid on the large Bon Appetit Cast Iron pot and place in the preheated oven. Slow-roast for 5 hours until very tender.
Remove the pork from the pot and discard any bones and bits of fat. Shred the pork meat with 2 forks, then stir through the barbeque sauce and some of the liquid from the pot to create juicy pulled pork. Season well to taste.
Serve between slices of bread toasted in your Capri Saute Frying pan.