This is officially my most favourite savoury dish ever (better than BLTs.) ! I made it at half term with my mum’s friend, Sally, and her daughter, Iona, and it turned out to be the best idea ever! This is kind of just a made up recipe that we created while we were doing it.
1 shoulder of pork
3 medium onions
4/5 cloves of garlic
3 1/2 teaspoons of sweet smoked paprika
3/4 cans of ginger beer
3 heaped teaspoon dijon mustard
1 cup BBQ sauce
1 tablespoon soya sauce
2 tablespoon honey
a few squirts of ketchup
a few squirts of HP sauce
First chop the garlic into small pieces then chop the onion into strips and lay on the bottom of a slow cooker along with the pork. Boil three or four cans of ginger beer in a separate pan and add the paprika. Let the liquid simmer for a while then pour into the slow cooker on a high heat. Leave for approximately 9hrs, turning down half way through. We did this in the morning before going out for the day.
After cooking for 9 hours take out and leave to cool, then put the liquid from bottom of the slow cooker into a medium saucepan. Add the mustard, sauces and honey to the pan and simmer for a 5 minutes or until slightly thickened. Remove the fat from the pork (this should be really easy at this point!) Shred the pork back into the slow cooker and then combine with the sauce.
By the way, this made A LOT! We fed 7 on the day it was made and then had another meal for 4 from the leftovers. We had it with brioche buns, green salad and coleslaw. Lovely!