Channel 7’s Fast Ed cooked this moreish feast at Hillbilly cider HQ.  Check out the recipe

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Serves 10

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
has evaporated.
4. Shred the pork and serve
with toasted tortillas, beans, guacamole and salsa.