Ingredients

• 750g Pork shoulder slices
• 2 onions, chopped
• 3 carrots, finely chopped
• 3 sticks celery, finely chopped
• 4 garlic cloves, crushed
• 2 tsp cumin
• 2 tsp dried thyme
• 2 tsp oregano
• 2 tsp whole grain mustard
• Enough stock to just cover
• Coconut oil
• half a cup of brown lentils
• Salt/pepper

Method

Chop the pork into large pieces and fry it in a heavy based pot with some coconut oil until brown. Remove the meat and add all of the chopped vegetables excluding the garlic, some more oil and fry until softened. Lower the heat, return the meat to the pot. Add the rest of the ingredients and stock. Bring to the boil and cook in the oven at 160 degrees C for 4 hours.