Ingredients
2/3 cup [150 g] packed ground jaggery or dark brown sugar
3 Tbsp ground smoked sweet paprika
2 Tbsp Kashmiri chilli powder
1 Tbsp hot chilli powder like cayenne or habanero
1 1/2 Tbsp ground toasted cumin
One 6 lb [2.7 kg] boneless pork butt, fat trimmed and discarded
Three (total weight 12 oz [340 g]) smoked ham hocks
2 cups [480 ml] low-sodium chicken stock
2 tsp fish sauce
1 cup [240 ml] apple cider vinegar
3/4 cup [260 g] ketchup, unsweetened preferably (See The Cook’s Notes)
2 tsp liquid smoke
Instructions
- Mix the jaggery, paprika, Kashmiri chilli powder, chilli powder, cumin, 2 tsp salt, and 1 Tbsp pepper in a medium bowl. Rub the spice mixture all over the pork butt and place it in a slow cooker. Add the ham hocks. Add the chicken stock and fish sauce, cover with a lid, and cook over low heat setting for 12 hours. The pork will be very tender.
- Remove the pork and ham hocks with a pair of kitchen tongs to a large plate or cutting board; be careful, it will be delicate and fall apart at the slightest pressure. When cool enough to handle, shred the meat, discard the fat and bones. Cover and keep warm.
- Strain the liquid from the slow cooker using a fine mesh strainer held over a large bowl. Discard the solids in the strainer. Skim and discard the fat from the surface of the liquid or use a liquid fat separator. Another option is to chill the liquid and scoop the hardened fat from the surface. Reserve the defatted liquid.
- Transfer the liquid to a medium saucepan. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the volume reaches about 1 cup [240 ml]. Remove from the heat. Whisk in the ketchup, vinegar, and liquid smoke. Pour the sauce over the pork, taste, and season with salt, pepper, and vinegar if needed.
- Serve with buns or white sliced bread. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 1 month.
