Do you guys remember your granny cooking over slow wooden fire?
1 (15-ounce) can tomato sauce
3 tablespoons chili powder
3 tablespoons brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 1/2 Kg pork shoulder (or butt), trimmed of excess fat
Salt and freshly cracked black pepper
5 cloves garlic, minced or grated
2 onions, diced
1/4 cup fresh lime juice
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your Kudlem. Stir to combine and distribute the spices evenly.
Sprinkle the pork with salt and pepper and place it in the earthen vessel (Kundlem).
Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again.
Place the lid on the vessel and cook until the pork is tender and beginning to fall apart, on low fire 8 to 10 hours
Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
Skim any excess fat off of the sauce remaining in the cooking vessel. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the cooking vessel and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.