Pulled pork with garlic, thyme and chilli

This is a delicious, healthy meal that is easy to prepare but needs slow cooking over 4.5-5 hours. Once it’s done it is great with salad and flatbreads with some tsatziki (yoghurt and cucumber) or Indian style roasted eggplant with yoghurt. Fresh mint is also good friends with this pork dish. Great for lunch leftovers.

Prep time: 10 minutes Cooking time: 4.5-5 hours

Ingredients
750g-1kg piece pork neck
5 cloves garlic
Handful thyme leaves
2 sprigs rosemary
2 red chillies
1 lemon
4 bay leaves

Method
Heat oven to 200 degrees Celsius
Smash together garlic, thyme, chilli and rosemary with juice of half the lemon until a paste forms
Pierce pork all over with a knife to create small pockets
Rub marinade well into pork
Put pork with cut up pieces of remaining lemon half and bay leaves into an ovenproof dish and cover tightly with foil
Put in oven for 20 minutes, then reduce oven temperature to 140 degrees Celsius and roast for 4.5 hours
Remove foil, increase oven temperature back to 200 degrees and rlast until pork browns on the top
“Pull” pork into pieces with 2 forks and serve with flatbread,salad and accompaniments