Perfectly delicious served hot or cold. Find instructions for the pressure cooker and slow cooker methods below.
Ingredients
Slow cooker3 kilogram hand of pickled pork2 tablespoon brown malt vinegar2 dried bay leaves1 teaspoon black peppercorns2 tablespoon dark brown sugar1.5 litre (6 cups) water, approximately
Pressure cooker1.5 kilogram piece boneless rolled shoulder of pickled pork2 dried bay leaves8 black peppercorns4 whole cloves1 brown onion (150g), chopped coarsely1 celery stalk (150g), trimmed, chopped coarsely2 tablespoon light brown sugar2 tablespoon malt vinegar3 (12 cups) water, approximately
Method
Slow cooker method
1.
Place pork, vinegar, bay leaves, peppercorns, and sugar in 4.5-litre (18-cup) slow cooker; add enough of the water to barely cover pork. Cook, covered, on low, 8 hours.
2.
Carefully remove pork from cooking liquid; cover, stand 10 minutes before slicing. Discard cooking liquid.
Pressure cooker method
3.
Combine pork, bay leaves, peppercorns, cloves, onion, celery, sugar, vinegar and enough of the water to barely cover pork in 8-litre (32-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.
4.
Release pressure using the quick release method; remove lid. Cool pork, covered loosely in cooking liquid.
5.
Serve warm or cold.