Andalusian Pork - cooking recipe

Ingredients

3 1/3 lbs pork shoulder, cubed
1 tbsp ground cumin
2 tsp sweet smoked paprika
2 tsp cayenne pepper
5 cloves garlic, crushed
2 tbsp lemon juice
3 None dried bay leaves
1/3 cup olive oil
2 None cured chorizo sausages, thinly sliced
2 None onions, thinly sliced
2 None red peppers, thickly sliced
1 cup reduced sodium chicken stock
1/3 cup sherry vinegar
1/3 cup coarsely chopped fresh flat-leaf parsley

Preparation

Combine the pork with spices, garlic, juice, bay leaves and half the oil in a large bowl; turn to coat. Cover and refrigerate overnight.
Heat a large skillet on high heat. Cook the chorizo until browned. Transfer to 4 1/2-quart slow cooker; discard the pan drippings.
Heat the remaining oil in the same pan on high heat. Cook the pork, in batches, until browned all over. Transfer to the slow cooker. Stir in the onion, pepper, stock and vinegar. Cook, covered, on low, for 8 hours. Skim the fat from surface. Season to taste. Sprinkle with parsley. Serve.