1 x 100% NZPork shoulder, boneless (approximately 2 kg)
6 dried ancho chilli or any dried chilli you have
3 pasilla or any other dried chilli you have
8 bays leaves - fresh or dried
1½ cups of vinegar like red wine
1 head of garlic smashed
2 cans of chopped tomatoes
4 large ripe tomatoes
1 small bunch of fresh coriander
1 small red onion finely chopped
1 tsp sea salt
1 small red chilli
4 good grinds black pepper
Take a photo of your masterpiece, whack it on our facebook page and you could very well be NZPork’s Man of the Month. And then all kinds of wonderful things will happen to you.
Laps are not tables. So don't even bother.
Choosing utensils is no time to innovate – stick with the classics – knives, forks, etc..
Turn the telly off. Turning your head at a 180 degree angle whilst chewing makes digestion problematic.
Get the table sorted before you cook. Otherwise your genius creation will sit there, going cold.
It sucks. There's no getting around it.
But leaving it to others will undo all the good work you've done.
So harden up, and put those rubber gloves on baby. Yes, the pink ones.