- 1 (15-ounce) can tomato sauce
- 3 tablespoons chili powder
- 3 tablespoons brown sugar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 1/2 Kg pork shoulder (or butt), trimmed of excess fat
- Salt and freshly cracked black pepper
- 5 cloves garlic, minced or grated
- 2 onions, diced
- 1/4 cup fresh lime juice
Preparation
- Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your Kudlem. Stir to combine and distribute the spices evenly.
- Sprinkle the pork with salt and pepper and place it in the earthen vessel (Kundlem).
- Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again.
- Place the lid on the vessel and cook until the pork is tender and beginning to fall apart, on low fire 8 to 10 hours
- Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
- Skim any excess fat off of the sauce remaining in the cooking vessel. Stir in the lime juice and season with salt and pepper.
- Add the shredded pork back into the cooking vessel and mix it with the sauce that was created during the cooking.
- You can store the pork in its sauce for 3 to 4 days.
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