Pop the rabbit, pork belly, water and spices into a slow cooker and cook on high for 4 hours. Alternatively, cook in a large covered casserole dish in the oven at 140/275/gas 1 for 4 hours.
When the cooking time is over, the rabbit meat should fall away from the bones, the pork should be soft, and the pork fat should have partially rendered down into the liquid.
Using a slotted spoon, place the cooked meat into a clean bowl.
Drain the juices through a sieve into another bowl.
Once the meat is cool enough to handle, remove and shred all the meat from the rabbit bones.
Next, shred the pork meat up into smaller pieces too. Shred the remaining pork fat if you like, or remove if you prefer.
Pack the meat into clean jars, ramekins or bowls and leave to cool completely. I left mine overnight.
Reheat the stock and liquid fat if it has solidified and pour over the shredded meat. Use a teaspoon to gently push the meat under the surface of the juices.
Leave to cool at room temperature before covering with cling film and popping in the fridge.
If freezing, move into the freezer once it has completely chilled through. Defrost fully overnight before serving.
Please enjoy my recipe! Jane | hedgecombers.com