My new best friend… the slow cooker

My sister gave me a slow cooker for Christmas and this recipe is it its first outing. I opted for slow cooked BBQ pork shoulder and I really cannot tell you how easy and numma this is.

For 4 hungry mouths or 6 slimmers all you need is:

  • 750g of diced pork shoulder or pork belly
  • 3 tomatoes
  • 2 onions

marinade:

  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of worcester sauce
  • 2 tablespoons of ketchup
  • 1 tablespoon of paprika
  • 1 tablespoon of soy sauce
  • 2 minced garlic cloves
  • 1 chopped chilli
  • 2 tablespoons of maple syrup
  • 1 tbsp of runny honey
  • a decent squirt of tomato puree

Extras:

  • 2 avocados smashed with a fork
  • some chopped cherry tomatoes
  • lettuce leaves
  • 1 tablespoon of mayonnaise mixed with 1 tablespoon of creme fraiche and 1 of soured cream

The night before I combined all the marinade ingredients and smotherered the pork in it before whacking it in the fridge.

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Because I am so hideously foul in the mornings and knew I wouldn’t want any chores to do, I chopped up my onions and tomatoes the night before too.

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Then at 7.30 this morning all I did was brown the pork for 5 mins and then whack all the pork and its marinade into the pot, plus the toms and onions, hit the ‘low’ setting (as opposed to high – mine is nice and basic) and left her for 10 hours while I went to work.

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Throughout the day I sent a number of panicked messages apologising to Emma and Flora in case I had burned down the flat, but at 6.30pm the building was still standing and numma smells were wafting from under the door.

You could eat it as it is, but mine was still very liquidy, so i just drained the juices from the meat and put these in a pan with an additional squirt of ketchup and reduced by half, until it is thick and sticky. Alternatively, cook the pork over night, whack it in the fridge while you are out and about and then reheat the next day for supper. This will naturally thicken the sauce and add flavour.

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While that is reducing smash your avocado, mix together the mayo, creme fraiche and soured cream and slice your toms.Β  Combine the thickened sauce with your meat and devour.

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There are two ways to eat this, the first is the piggy way which involves a tortilla:

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Or you can opt for the skinny version which involves piling it all onto a lettuce leaf.

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Whatever you decide, both are numma. I can’t wait to use my new best friend again soon.

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