What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that! For the stock, I made a simple one with Hagen's smoked pork bones, which gave the entire dish a really savoury, smoky flavour. I threw the pork bones in a saucepan and covered with water, then added in an onion and some black peppercorns and left it simmering for 3 hours.
We’ve served ours on some tostadas with melted cheese, pickled red onion and fresh lime.