INGREDIENTS
2 kg
Shoulder free-range pork
3
Arbol chillies, whole dried
2
Garlic cloves
2 tbsp
Brown sugar, dark
1 tsp
Coriander seeds
1 handful
Fennel frond salt
2 tbsp
Fennel seeds
1 tbsp
Paprika, smoked
1 tbsp
Peppercorns, black
2 tbsp
Olive oil
1 tsp
Cumin seeds
1
bottle Apple cider, dry