Method

Pre-heat oven to 160 C . Place the onions, garlic and bay leaves at the bottom of a casserole dish. Place the pork on top, rub with the salt.

Then add the lime juice, orange juice, tinned tomatoes and half of a jar of the BBQ sauce. Season with pepper and salt. Fold it all together to coat. If you have time you can leave it to marinate for 20 minutes or even better overnight.

If you don’t have time, it can go straight in the oven. Place the lid on the dish and put it in the oven for 4-5 hours until pork is falling apart.

Remove from the oven and lift into a bowl. Discard the skin and bay leaves and remove the bone.

Fold in a few extra tablespoons of BBQ sauce and pull pork apart with a fork. Transfer to a serving dish with the remaining juices and scatter with chopped coriander.

Serve with lotus leaf buns (steam to packed instructions) and Farro slaw with extra coriander and Morepork sauce so people can make their own.

Could also be served with sliders.

Ingredients

1 pork shoulder bone in

1.5 – 3 kg

1 tsp sea salt

For the sauce:

1 jar Morepork BBQ sauce

1 can tinned chopped tomatoes.

1/2 cup freshly squeezed orange juice

1/2 cup freshly squeezed lime juice

1 white onion, roughly chopped

4 cloves garlic, peeled and chopped

2 bay leaves

Salt and pepper, to season

To Serve:

Farro Deli Slaw

Lotus Leaf Bun (Steamed as per instructions on the pack. Allow 2-3 per person)

1 bunch coriander, chopped