spiced orange pulled pork with pineapple salsa

serves: 8-10

cooking time: 12hrs

For the Pork:

- 2kg free range pork shoulder

- 4 tsp chinese 5 spice

- 1 orange, rind peeled off, and juiced (you need both the juice and rind)

- 1 cup bone broth

- salt, to season

For the salsa:

- 1/2 a large, fresh pineapple, de-cored and chopped into chunks

- the seeds from 1/2 a pomegranate

- 1/2 a bunch curly parsley, finely chopped

- 1 lebanese cucumber, halved, quartered and chopped

- 1/2 a red onion, finely diced

- juice of half an orange

- 1 tbsp extra virgin olive oil

- salt and pepper to season

into the bowl of a slow cooker, place the orange juice, bone broth, 2 out of the 4 tsp chinese 5 spice and sprinkle of salt.
pat the pork shoulder dry and rub the remaining 2 tsp chinese 5 spice over the outside, along with salt and pepper to season.
heat a heavy set to medium-high. brown the sides of the pork shoulder to seal its juices.
place the pork shoulder into the slow cooker and cook on low for at least 12 hours.
once the bone falls away from the meat, remove from the slow cooker and place into a dish or bowl. pull the meat apart with forks, like in the photo here.
for the salsa, mix all salsa ingredients together in a bowl and toss to combine (the orange juice, olive oil, salt and pepper are the dressing)
serve the pulled pork with the pineapple salsa in lettuce cups or even in regular soft tacos if you prefer.

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