Spicy Malta Pulled Pork
Combine garlic, pepper, oregano, olive oil, vinegar and salt. Cut slits in pork, fill with garlic mixture, rub remaining mixture on pork refrigerate for 4 hours or overnight.
In a hot heavy bottom pot or dutch oven brown the pork on all sides, transfer to slow cooker. Add chipotle salsa, malta, bitter orange marinade & tomato paste, stir.
Cover and set on low for 8 hours.
Shred meat using a fork or thongs, serve on buns.
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