Pulled Pork

• Season the pork shoulder (with the fat cap layer removed) generously with salt, pepper and 1 tablespoon each of smokey paprika and ground cumin. Put aside on the bench to rest.
• Chop all of your vegetables and start browning the diced onion in either a saute-ready pressure cooker or in a pot over medium heat.
• Then add the garlic, carrot and celery to caramelise gently.
• Add the diced capsicum, apple and spices (paprika, cumin and fennel seeds) into the pot and stir to combine.
• If required, transfer ingredients over to the pressure/slow cooker. Then add the pork shoulder to the cooker alongside the other ingredients.
• Pour the bone broth, splash of apple cider vinegar and can of chopped tomatoes over the top season and generously with salt and pepper.
• If using a pressure cooker, set to 60 minutes on high and allow 15 minutes for the natural release at the end. If using a slow cooker, set to low for 8 hours.
• Once the cooker is done (and you've allowed time for the natural release of the pressure cooker), use a pair of large metal tongs to remove the meat and place onto a large plate/bowl. Use 2 forks to pull apart the meat, before returning back to the liquid in the cooker.
• If using for pulled pork standalone (i.e. for bowls or tacos), use tongs to remove your pork and vegetables from the cooker and divvy up between multiple freezer proof containers, making sure to add half a cup of the liquid on top for extra flavour.
• If opting for a pulled pork soup, stir the contents well before adding corn kernels, beans and the juice of half a lime.
• Serve your mexican pulled pork carnitas either with corn chips, brown rice, tortillas topped with smashed avocado, red cabbage, grated cheese and some fresh parsley.