BBQ Chilli Pork recipe

gistfile1.txt

1. Slow cook 2 lb / 1 KG of boneless pork shoulder on low for at least 8 hours, seasoned with salt and pepper and add half a cup of water.

2. Remove pork, drain cooking juices and set aside. Remove skin/fat layer and throw it in the oven on 200 C for half hour until you have crackling!

3. Shred pork, return to slow cooker with half the cooking juices, enough to keep it moist.

4. Slice one medium onion, fry over medium heat until golden, add to pork.

5. Add 1 tbsp of barbecue spice/seasoning, 1tsp cayenne pepper, 1tsp chilli powder, lots of black pepper, 1 tbsp of garlic powder...be creative, maybe some cumin and smoked paprika? I added a tsp of cinnamon.

6. Add 2 tbsp of balsamic vinegar, 1 tbsp of marmite, 2 tbsp of worcestershire sauce, 2 tbsp of maple syrup, 2 tbsp of honey, 1 400g tin of tomatoes, some chilli sauce to taste (I used Frank's Red Hot).

7. Give it a good stir, add a drop more cooking liquid if necessary, turn slow cooker onto high for an hour.