3teaspoonscumin coriander powderbuy this at asian grocery stores or ½ 1/2 cumin and coriander
2teaspoonschilli powder
2teaspoonsoregano
1teaspoonsalt
zest of two limes
5cupspineapple juice
juice of 2 limes
2.5kgpork roastmine is neck
3tbspsolive oil
Instructions
Remove your pork from its packaging and dry all over with paper towel.
Combine the cumin coriander, chilli, oregano, salt and lime zest in a bowl.
Rub all over the pork, getting into any nooks and crannies.
Now heat the olive oil over a medium/high heat in a frypan (it needs to be a big one).
Put the pork in the frypan, searing it on all sides (5 minutes max per side).
Now put the pork and all its juices and crunchy bits into the slow cooker.
Pour over the pineapple juice and the juice of two limes.
Cook on low for 10 hours, turning at the halfway point so the top doesn't dry out.
Remove from the slow cooker. Place the pork in a large casserole dish and with two forks, shred all the meat. Add 4 cups of the cooking liquid to the pot. At this point I leave it overnight to cool before freezing. This means that when you pop it in containers it will have enough juice with it so that it won't dry out during reheating.