1.5kg/3lb 5oz pork shoulder
For the marinade
1 tbsp garlic infused oil
1 tbsp chili paste
1 tbsp tomato puree
1 tbsp maple syrup
1 tsp smoked paprika
1 tsp salt and pepper
For the fresh tomato salsa
6 tomatoes, chopped
1 tbsp lime juice (about ½ lime)
small handful chopped fresh coriander
1 tsp olive oil
Gluten free bread rolls
In a bowl mix all the marinade ingredients together. Rub into pork shoulder. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours.
Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice.
To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl.
Baste the pork with the cooking liquid and pour the mixture over the pork. Mix until the pork is coated in the juices.
To serve, arrange the pork on a serving plate and spoon the salsa, salad and gluten free rolls into separate bowls.
Recipe adapted from: Good Food