Aug. 13th, 2012

deense: Sinfest - dominate or not? (Default)
This is one of my favourite things to make (and eat). I make it at least once a month and I'm always getting asked about the recipe, so here we go. Of course, I've made this up after looking up a bunch of different recipes, so amounts are not exact. I make mine in my slow cooker, but you can also do this by browning the pork shoulder and cooking it in a covered dish on a low temp (about 150 C) for 4-6 hours in the oven. Also I flip between metric and imperial measurements. Sorry.

1.5-2 kilo (ish) pork shoulder, excess fat trimmed. Leave SOME fat, you just don't want all of it.

2 onions, chopped
1 cup apple cider vinegar
3 cloves garlic, chopped
1 small chunk ginger, chopped
1 small tin tomatoes (400 g)
1/2-3/4 cup brown sugar
2 small chopped chillies or one med-large dried chipotle you've soaked and chopped. It depends if you want hotter or smokier. The chillies will give hotter, the chipotle smokier (and I prefer it, tbh)
1 teaspoon cayenne pepper (I tend to add more)
1 teaspoon salt
1 tbsp mustard powder
A couple tablespoons honey or maple syrup

Blend all of these until it's a sauce. YAY!

Place pork shoulder in slow cooker, fat side up. Pour in 2 tins kidney beans (rinsed). Pour sauce over. Cook on low for about 6 hours.

An hour before serving, take out pork and shred using 2 forks. Put back in sauce. Continue to cook on low.

Ideally serve with corn bread. (I slice cornbread and then pile the pork on top of it).


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