1.5 – 2 kg pork leg or shoulder, skin removed
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, sliced
4 sprigs fresh thyme
2 tsp smoked paprika
¼ tsp chilli powder
4 cups chicken stock
2 tbsp balsamic vinegar
2 tbsp honey
¼ cup firmly packed brown sugar
1. Preheat oven to 140°C. Season pork well with salt and pepper. Heat oil in a large flameproof casserole pan over high heat. Brown the pork on all sides. Add onion, garlic, thyme, paprika and chilli to the pan; cook, stirring, for 2-3 minutes.
2. Add stock, balsamic and honey and bring to the boil. Cover and cook in the oven for 2 hours per kg, or until the meat is falling off the bone. Alternatively, cook in a slow cooker on low for 8-12 hours.
3. Remove pork from the pan; reserve the liquid. Shred pork using two forks to pull it apart; discard any fat. Strain the reserved liquid into a pan; add the brown sugar. Boil gently, uncovered, until syrupy and reduced to about ¾ cup. Adjust seasoning then stir this sauce through the pulled pork.
4. Fill fresh buns with warm pulled pork and serve with salad or slaw and condiments, such as Good Grocer Aioli or Pear and mustard sauce.