First you need to cook a lump.. A shoulder is good with the rind and dare I say it most of that fat taken off also..

Covered all over with seasonings.. Sugar, salt,black pepper,smoked paprika, coffee,coffee ? Yup!! All spice and ground cumin.. With a chicken stock cube too.. (Luckily all minus the chicken cube came in this handy tub.. Ahem.. Plus water..

Then into the oven 120 degrees real money for the twelve hours..

In then looks like this!

Then literally pulled apart with two forks.. And the juice from the pork and some extras..

Stunning!!

This will make over 19 decent sized portions! So it costs hardly a thing!

My goodness it’s stunning I swear!

So to go with?

A paul newmans ranch dressing slaw of carrot, onion & cabbage..

Rice of veggies and brown rice.. Cooked on the diffuser with pimped Mrs Middletons roscoff garlic oil..

That rice is the business!

And a salsa thingy made from jarred roasted red peppers… They are brilliant.. I doubt I will ever buy hydroponic peppers again.. Squeezed tomatoes to lose the pips (squeeze into the bin by the way!).. With olive oil and vinegar and smuggled mexican chilli and lime dust..

That’s a heap of cooking right there.. Not stoping though!!

These flatbreads are going to be the main feature..

Same weight of self raising flour to natural yoghurt, Himalayan pink salt and a teaspoon of baking powder..

Squished up into a doughball..

Rolled out and check out the rise!

Let them catch a little..

All piled up ..

Ooh Man this is making my mouthwatering while I write!

And now the money shot..

Yeah!

Categories: Dinners/Suppers, Pigs, previous posts, Recipes

Tags: 12 hour cooked pork, easy flatbred recipe, easy naan, homemade slaw, lo & slo, pulled pork wraps, ranch dressing, smuggled from mexico