This is a pulled pork recipe with a difference as it uses European flavours and ingredients; I've aimed to create a "fusion" with the cooking method of traditional pulled pork and I think it really works but you'll be the judge of that!
The ingredients don't include any warming spices like chilli as I wanted the focus on the European aspect of the dish but I reckon it could easily cope with the addition of some crushed chilli flakes.
This pulled pork doesn't have to be served in a bread roll and is versatile enough to form the main course of a roast dinner with traditional servings of roast potatoes.
Coat the pork joint in the anchovy and capers, season with black pepper and let sit for about an hour at room temperature
Put pork in pan/slow cooker and pour over the liquids and then add the onion, garlic and oregano
Cover with parchment paper and then add the lid on top.
Cook for 4 hours at about 160 in the over or for 6 hours medium in a slow cooker
Take off the parchment and roast again for about another hour. If using a slow cooker, remove the lid.
Pull apart the pork and serve or chill in the fridge and warm through later