Miso Pulled Pork with Mango Salsa
By Georgia Hearn

Steps

1. Preheat your over to 150C and get yourself a large casserole dish. Place the room temperature pork shoulder in the dish. 

2. Add the miso paste, mapl syrup and seasoning to the pork dish and rub all over the joint. Pour the cider into the dish. 

3. Cover the dish with tin foil and place in the over for 3-6 hours until falling apart. Check every hour and add more cider if it starts to dry out. 

4. Whilst the pork slow cooks, place the mangoes, pomegranate seeds, mint, chilli and spring onion in a mixing bowl and combine. Leave to one side till ready to use. 

5. Once the pork is cooked, shred and servce with mango salsa and rice.