Ingredients
2 tbsp rice bran oil
1.5 kg pork shoulder, trimmed & cubed
2 cups chopped onion
1 cup chopped orange bell pepper
½ cup chopped celery
2 tbsp minced garlic
2 tbsp dried parsley
2 tsp dried basil
2 tsp SIDS SALT & PEPPER
½ tsp SIDS CRAZY SALT
2 tsp Cajun seasoning
3 cups pork stock
20 g unflavoured gelatine
1 cup boiling water
Directions
Heat the oil in a pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, SIDS SALT & PEPPER, SIDS CRAZY SALT and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.
Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray.
Serve with your favourite crackers.
