- 4 Fresh thyme sprigs
- 3 Bay leaves
- 10 Black peppercorns
- 50ml White wine
Preheat oven to about 150C cut shoulders into small pieces, place all ingredients in a baking dish, cover with foil and cook for about three hours.
Remove pork, shred meat with a fork and season to taste.
Cover and refrigerate until cold. Serve on crusty bread.
Grab your ingredients at the next Newcastle City Farmers Market
- George’s Fine Food
- Marion Plaines Organic Pork
- Bulga Oranges
- Draytons Family Wines