1kg boneless pork shoulder

1 tbl sp smoked paprika

1 tbl sp gr coriander seed

1 tbl sp onion powder

1 tea sp mustard powder

1 tea sp cracked black pepper

1 tea sp gr cumin

1 tea sp all spice

1 brown onion (quartered)

1 shallot (quartered)

1 long red chilli (deseeded & halved)

1 long green chilli (deseeded & halved)

1 long orange capsicum (deseeded & chopped chunky)

1 jalapeño (deseeded & chopped chunky)

4 tbl sp apple cider vinegar

3 tbl demerara sugar

2 cups chicken bone broth

3 bay leaves

Sea salt

Nuetral Oil

Tzatziki

Spring onion greens

Preheat oven to 140 degrees Celsius

1. Dry your pork shoulder with a paper towel. Place all your spices into a bowl with a big pinch of salt and bring together. Dry rub onto your pork shoulder, covering completely.

2. Place heavy oven friendly pot on high heat. Drizzle oil and brush along the bottom and when pot begins to steam, brown your pork shoulder on every side until dark and charred. Remove from pot and place to side, before adding in your onion, shallot and chillies. Char the alliums hard, you want burnt ends. Remove from pot and place to side.

3. Deglaze your pot with apple cider vinegar, sugar, bone broth and bay leaves. Reduce by half.

4. Add back in your alliums before placing your browned pork shoulder on top. Cover with lid and place in oven and slow cook for 4 hours.

5. Once cooked, remove pork and place in bowl and cover with glad wrap for 10 mins. Remove bay leaves from pot and then blitz the sauce until homogeneous.

6. Using two fork pull apart your pork. Pour your sauce in and bring all together.

7. To serve spoon tzatziki onto plate, top with pulled pork & finish with thinly sliced spring onion greens.