Pork Confit with Grilled Halloumi and Pickled Onions

The day before serving, place pork shoulder in the slow cooker with the duck fat, salt, pepper, thyme and garlic. Cook on low at least 8 hours.

In a saucepan, bring water, vinegar salt and sugar to a boil. Meanwhile, thinly slice the onion with a knife or mandoline.

Pour boiling mixture over onions and refrigerate. Pickled onions keep about 6 months.

The next day, remove meat from slow cooker and let cool. Preserve cooking fat for reuse.

Pull the pork apart using two forks.

Preheat griddle or BBQ. Slice the halloumi and grill until well browned on both sides.

Salt and pepper to taste.