Bangalow Sticky Glazed Pork Shoulder & Simple Slaw

Bangalow Pork has a reputation unrivaled by other pork suppliers.  It is the premium supplier in the country of Pork. Fine-tuned and tested over time, this pork meat is in the words of one consumer “the best piece of pork I have ever eaten.” Without antibiotics or hormones, Bangalow Pork is the first and last word in quality pork.
 
Cooking Time: Overnight marinade and then 6 hours cook
Preparation Time: 20 minutes

Ingredients For Pork
 
1 teaspoon fennel seeds
2 teaspoon cracked black pepper
1/4 cup pink Himalayan salt
1/2 cup sugar raw and if possible unrefined- available from Blood Orange
1 3 to 3.5kg skinless bone-in pork shoulder
1/4 cup apple cider vinegar- buy at Blood Orange & IGA
 
Ingredients For Salad
 
1 large carrot
1 apple (such as Granny Smith or Fuji)
1/4 cabbage
1 spring onion
1 tablespoon olive oil or organic extra virgin coconut oil from Malone's Butchery.
1 tbsp apple cider vinegar


          
Preparation
 
Mix spices to a small bowl; add 1/4 cup salt and 1/2 cup sugar. Rub mixture all over shoulder then place in a container or baking dish, cover, and refrigerate for at least 6 hours or preferably overnight to marinate.
 
Preheat oven to 160°. Brush off spice rub from meat and discard any liquid. Place in a new deep baking dish and add 1 cup boiling water to roasting pan. Cover the pan tightly with foil to lock in the steam and juices.
 
Transfer pan to oven and roast for around 5.5 hrs until meat is very tender and falling off the bone.
 
Remove pan from oven; discard foil. Increase heat to 260°. Stir the vinegar and brown sugar into juices in pan, then return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.
 
Transfer pork to a baking sheet and set aside. Pour liquid from pan into a small saucepan and bring to boil, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat). Season glaze with salt and pepper; set aside.
 
Preparation for Salad and Serve Style
 
Peel carrot into thin ribbons. Core, quarter, and thinly slice apple. Chop spring onion finely. Mix carrot, apple, onion, oil, and 1 Tbsp. vinegar in a large bowl. Season with salt and pepper. Arrange on a platter. Top with pork; pour reserved glaze over pork. Serve with tongs.