2 pounds pork butt (boneless, or shoulder), 3 cloves garlic, 1 apple (sliced thinly),
1 cup vegetable stock, fine sea salt
Pour veg stock into a slow cooker, trim pork of excess fat then poke holes and slits through the pork and fill the holes with garlic and the slits with apples. Sprinkle the top with fine sea salt. Cover and cook on low for 6-8 hours or high for 4-6 hours.
Once the pork is done remove from slow cooker using a slotted spoon and use a fork to separate the pork and any fat residue to discard.
Assemble a salad on three quarters of your plate with romaine lettuce shreds, tomato slices, quartered radishes, sliced hard boiled egg and sliced cucumber and celery.
Coat the tomato using a teaspoon of whole grain mustard and drizzle a teaspoon of both quality balsamic vinegar and oil taken from a sundried tomato in oil product.
Top with dried cranberries, grated carrots, sliced apples and a grating of mature cheddar cheese.
Scatter your pulled pork on top. (There is enough of this pork and goat's cheese dressing to serve up to 6 people).
In the last quarter of the plate place:
cube one quarter of a mango and 1 sliced banana topped with dried cinnamon.
Serve with a small tub of goats cheese dressing made by combining 6 ounces goats cheese, 2 tablespoon honey, 2tsp apple cider vinegar,
4 tablespoons vanilla and unsweetened almond milk in a blender.
I dare you not to scoff handfuls of the pulled pork before you eat the meal.
My latest pudding recipe No butter chocolate pudding
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