This is a great sunday dish! Prepare it in the morning, put it in the oven and let it cook by itself for the whole day. It gives a great smell in the apartment and tastes just as good the following day, so don’t worry about leftovers.

Serves 6

1 kg pork shoulder, skin removed
1 whole garlic, cloves peeled and halved
1 yellow onion, peeled and cut into 8 pieces
1 red chili pepper
3 tbsp smokey ground paprika
6 dl barbecue sauce
salt and pepper

2 avocado
½ lime
1 tbsp coriander
1 ml chili flakes
salt and pepper
1 bunch coriander leaves, roughly chopped
green sallad
onion jam
cashew nuts
gluten-free tortilla wraps

1. Add the onion, garlic and chili to a casserole.
2. Season the meat with salt, pepper and rub in the ground paprika using your hand, then add it to the casserole.
3. Pour the sauce over the meat and the remaining ingredients. Cook in the oven at 100 degrees for 7 hours. Every once in a while, pour some of the sauce from the casserole over the meat.
4. To make the guacamole put the avocado, lime juice, coriander and chili flakes into a food processor and process until smooth. Keep chilled until use.
5. Before serving, take out and pull the pork meat apart using two forks. Put it into a bowl and add some of the sauce from the casserole. Taste and season with salt and pepper if needed.
6. Serve the pulled pork wrapped in the tortilla together with the guacamole, sallad, coriander, onion jam and nuts.