Yield 4 serves
Possibly one of the best recipes I have made. Something so simple, very little labour involved, and it results in super succulent tender Pork, with a mild spice that is ready for eating, with or without your hot sauce. Source the best possible pork you can. Always use Certified Free Range Sow. I use Pork Scotch for this recipe, which also goes by the names Neck, Collar Butt and Boston Butt, it is a great fatty bit of pork perfect for this kind of recipe
- 1.5 kg Free Range Pork Scotch, sliced into 2 inch thick steaks roughly the size of the palm of your hand
- 4 cloves garlic
- Small bunch fresh thyme
- Small bunch fresh oregano
- 2 tsp cumin
- 2 tsp coriander
- 1 dried chipotle chilli
- 2 chillies of choice, I use a White Jolokias
- 1 onion quartered
- 180 gm water
- 1 cup Cream on Top Milk, or use cream for true LCHF
- 2 limes juiced, and zested
- Olive oil
- Add garlic, onion, herbs, spices, chillies, lime zest and juice to the Thermo bowl
- Blend 10 sec / speed 6
- Add 4 tbsp of olive oil to hot casserole dish, slow cooker, Thermo Cooker, or Kitchenaid Multicooker (this is what I used) I cooked at 175 degrees sauté
- Add Pork, and sear.
- Add liquid from the Thermo bowl, to the pork, add milk, and top with any extra water needed to completely cover the Pork.
- Cook at 100 degrees, covered, for 1-1/1/2 hours until Pork is tender.
- Serve with Tortillas, tacos, whatever you wish.
- This is meat worthy of serving to the gods.
- Yes! It is that good.
- Chefs Note. The Au Jus, cooking liquid makes a fabulous sauce. I pour it into a jug and refrigerate, so I can scrape the excess fat off the top, and heat to serve. If serving straight up, it will just be a little richer.