Just look at it! gnarly crust with fall off the bone, tender meat inside. It's perfect and simple.
Start off with a whole shoulder of pork and take the skin and most of the fat off.
So it then will look a little something like this.
Next mix up the seasoning paste for this you will need.
1 clove of garlic finely chopped
1 tbsp of chilli and paprika paste
1 tbsp of smoked paprika
1 tbsp tabasco
Mix it all up and spread it onto the pork. Put it in the fridge until half a hour before you are ready to cook it.
While the pork is the fridge it is time to make the coleslaw. Grate 2 carrots, 2 red onions and half a white cabbage.
Pre heat the oven to 150C and add in 300ml of cloudy apple juice. Place it in the oven for 6 hours, taking it out occasionally to spoon over the juices.
6 hours in the oven and it will come out looking like this.
Shred up the meat with a fork you can mix in the gravy or leave it to one side.