This recipe is for the harder working cut of meat like shoulder and leg. Its perfect for cooking a large shoulder then using the leftovers for pulled meat burgers, enchildas, tacos, biryani or savoury rice, and lettuce cup recipes.
- 300 g Protein Large dice
- 2 small Onion Brown diced or fennel or both
- 1 sprig Herbs Fresh leaves but dried is also good but use a few more.
- 2 cloves Garlic diced
- 2 tbsp olive oil
- Le Creuset or Frypan with a lid suitable for the oven.
- 1 litre Water Hot