Pork Shoulder Braised in Apple Cider Vinegar (Spain)
- 1.8-2kg pork shoulder or pork belly (off the bone)
- 1 whole garlic bulb, broken into cloves
- 2 red capsicums
- 8 large tomatoes, halved (or 400g can whole tomatoes)
- 2 bay leaves
- 1 tsp paprika
- 1 tsp salt
- 1 cup apple cider vinegar
Pre-heat the oven to 180°C.
Prepare the pork by patting it dry then scoring the skin with a sharp knife.
De-seed and slice the capsicum into thick slices and break the garlic bulb into individual cloves.
Scatter them on the base of roasting pan. Add the tomatoes, bay leaves, paprika and salt.
Place the pork on top and pour in the cider vinegar and top with water to come about two thirds of the way up the meat. Cover and seal with a double layer of foil and cook for three hours.
Remove the foil, cook for a further 20-30 minutes until the meat is well-browned and if you prefer, crackle the skin by grilling under a hot grill until it crisps.
To serve, pull the pork apart (as opposed to trying to slice it) and serve with the hot and tart juices, tomatoes, capsicums and garlic cloves.