Channel 7’s Fast Ed cooked this moreish feast at Hillbilly cider HQ. Check out the recipe
1.4 kg boneless rolled pork shoulder 1 1⁄2 Tbsp smoked paprika
2 tsp ground cumin
2 tsp ground fennel seed
1 tsp ground coriander seed salt flakes and freshly-milled black pepper
1⁄4 cup extra virgin olive oil 300ml Hillbilly Apple Cider 1 brown onion, finely diced 3 sticks celery, finely diced
4 cloves garlic, minced
juice of 1 lime
1 cup chicken stock
400g can black beans, drained white corn tortillas, salsa and guacamole, to serve
1. Preheat oven to 130°C. Pat the pork dry with kitchen paper. Mix the spice sin a small bowl, then
rub onto the surface. Cover and refrigerate overnight to marinate. 2. Season with salt and pepper, then drizzle with half the olive oil. Arrange in a roasting pan and bake
for 8 hours, until falling apart.
3. Sauté the onion, celery and garlic in the remaining oil in a saucepan over a moderate heat for 5 minutes, until softened, then add the juice, Hillbilly Apple Cider. stock and beans. Simmer until the liquid
4. Shred the pork and serve
with toasted tortillas, beans, guacamole and salsa.