Serves: 4 to 6
Preparation: 20 minutes. Slow cook 12 hours.
This recipe came about through luck and experimentation. I had followed a recipe for confit duck legs that were flavoursome, succulent, and fell off the bone. It got me thinking that rather than slow roasting pork shoulder for use as pulled pork or taco meat, I could maybe try to confit it . I found a joint of what I thought was pork shoulder at the back of the freezer and thought it would be a great candidate for the test.