Tender, shredded sweet pork in it's own gravy. Perfect to serve with roasted veggies and greens or use for sandwiches on freshly baked bread. (bread recipes coming soon) You can do this same recipe with beef too, although I think it's best with pork. I first saw this recipe on the blog A year of slow cooking, but have tweaked it to suit me a little better.
I use a "bung and bitta" method a lot of the time with my recipes.
Bung = throw it in
Bitta = bit-a this bit-a that
In your slow cooker, "bung' in a piece of roasting pork, whatever cut you like. I used shoulder.
Then add a "bitta":
- Dijon or American mustard (about a tablespoon)
- A couple of splashes of vinegar (I used white)
- about 2 teaspoons of garlic (crushed or powder)
- about 1/4 cup of golden syrup or molasses (I used golden syrup)
- toss around with your hands to coat.
- cook on low for about 5 hours.
- when almost ready, add a few tablespoons of a gravy mix (I used gravox)
- give it a good stir to thicken
- serve with veggies or on sandwiches with the gravy