Ingredient

• 1 tbsp olive oil
  
• 1kg boneless pork shoulder
  
• 1 tin tomato
  
• 1 cup beef stock
  
• 1 cup water
  
• 1 cup dark rum
  
• 1/4 cup malt vinegar
  
• 1/4 cup honey/maple syrup
  
• 4 tsp diced garlic
  
• 2 dried ancho chillies
  
• 2 tsp smoked paprika
  
• 1/2 tbsp dried chilli flakes

Method

1. Pre-heat oven 180c
   
2. Heat oil in a large cast iron pot
3. Brown pork season with salt and pepper on all sides until well browned
4. Add all remaining ingredients and stir to combine
   
5. Cover with lid and transfer to oven for 1.5 hr
   
6. Turn pork and cook for a further 1.5 hr with the lid on
   
7. Remove pork from the pot and pull apart
8. Return pork to the pork and coat in leftover sauce