Green Tomato and Jalapeño Braised Pulled Pork
Preheat the oven to 150°C. Place the pork shoulder skin side down onto a chopping board. Rub the ground cumin, coriander, paprika and a pinch of salt into the flesh of the pork.
In a deep, heavy braising pan, add the onions and Beerenberg Green Tomato and Jalapeño Relish. Top with the pork shoulder, skin side up. Add the chicken stock to the pan, and fill with water until the pork is submerged. Cover, and place in the oven for 4-5 hours, until the pork is beginning to fall apart.
Remove the pork from the dish, and set aside to cool slightly. Place the dish onto the stove top. If the braising dish is unable to be placed over direct flame, transfer the contents of the dish to a saucepan. Place the pan over high heat, and boil for 20 minutes, or until the sauce has reduced and thickened, leaving 500ml remaining. Remove from the heat.
Roughly shred the pork, and remove any large pieces of fat. Place in a serving bowl, and top with the reduced sauce. Serve with tortillas and a fresh salad.