Give your pork a special kick with this amazing Andalusian marinade and slow-cook it to perfection. It should fall apart at the merest touch of a fork.
- 1.5 kg pork neck, chopped coarsely
- 1 tbsp ground cumin
- 2 tsps sweet smoked paprika
- 2 tsps cayenne pepper
- 5 clove garlic, crushed
- 2 tbsps lemon juice
- 3 dried bay leaves
- ⅓ cup (80 ml) olive oil
- 2 cured chorizo sausages, sliced thinly
- 2 brown onions (400 g), sliced thinly
- 2 red capsicums (400 g), sliced thickly
- 1 cup (250 ml) salt-reduced chicken stock
- ⅓ cup (80 ml) sherry vinegar
- ⅓ cup coarsely chopped fresh flat-leaf parsley
Combine pork with spices, garlic, juice, bay leaves and half the oil in large bowl; turn to coat. Cover; refrigerate overnight.
Heat large frying pan; cook chorizo until browned. Transfer to 4.5 litre (18 cups) slow cooker; discard pan drippings.
Heat remaining oil in same pan; cook pork, in batches, until browned all over. Transfer to cooker; stir in onion, capsicum, stock and vinegar. Cook, covered, on slow, for 8 hrs. Skim fat from surface. Season to taste. Sprinkle with parsley.
TIP You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.