Pulled Pork & Irish Whisky

INGREDIENTS:

1.5kg of pork neck chopped into fist sized chunks

200mls of cola 

60mls of whisky or bourbon 

2 oranges sliced into quarters

1 red onion cut into quarters 

Half a bunch of fresh thyme

Parley stalks of a whole bunch 

3 - 5 rosemary stalks 

200 grams of unsalted butter 

3 - 5 bay leaves 

Pork dry rub: 

½ cup salt 

2tbsp ground coriander 

2 tbsp ground cumin 

2 tbsp brown sugar 

1 tbsp orange zest 

2 tbsp dried herbs 

METHOD:

1. Chop the pork into fist sized chunks and evenly coat in the dry rub. Ideally you can leave it to sit for 24 hours before cooking. 

2. Place the pork in a deep oven dish or french oven. Now load up on all of those aromatics! Add in the thyme, parsley stalks, bay leaves & rosemary. Add the chunks of butter, onion & oranges (be sure to squeeze a little juice over the pork before placing the orange quarters in. Then pour over 60mls of whisky and top with 200mls of cola. Add a little more cola to ensure most of the pork is covered. 

3. Cover in foil and cook in the oven on 120 degrees celcius for around 6-7 hours or until the pork is falling apart when you poke it with a fork. 

4. Serve with a fresh slaw and some whisky BBQ sauce, pop it in a roll or in a taco!