This 48 hour slow food recipe is a set and forget kind of dish, apart from maybe the last 15 minutes of ???pulling??? and prepping. Use organic lamb and cornchips if you can. Cooked shredded meat can be stored in the fridge for 3-4 days and frozen in portions for 2 months.It is recommended to start this recipe 2 days ahead for the flavours to develop, but not necessary. If stuck for time, allow for 2-8 hours for the dry rub to infuse.