I knew I was on a winner after Hubby sauntered in from work to declare that he loved the new perfume I was wearing…….
I’d been drooling all day myself as the luscious aromas eminating from the slow cooker filled our home.
You’ll need to plan ahead for this one by giving a 1.5kg pork shoulder a lovely massage with your favourite spice rub the night before. Usually, I just use a packet of Taco seasoning mix but we stumbled across an American guy at our local Seaford Markets who is selling his own meat rubs right here! He’s called Ranch Hand Foods (www.ranchhand.com.au) & has a wide variety of spices – Bonus is the vast majority of his products are Gluten Free! So, anyhows, I’ve rubbed our porky down with his Beale Street Memphis Style BBQ Rub & whacked that in the fridge overnight.
Next morning, I’ve simply heated up a glug of oil in the frypan to seal off the meat before transferring it into my slow cooker. Then add in 1 cup of water along with a 400g tin of diced tomatoes & 2 bay leaves. Bung on the lid & cook on low for 8 or 9 hours. Now if you don’t own a slow cooker, simply place it all in a casserole dish, with lid, to cook off at 160c for 3 or 4 hours.
As tempting as it may be to rip off that lid, beat back the neighbours & dive in head first, resist oh dear ones! Allow the wee beauty to rest, without lifting that lid! Give it about half an hour.
When you finally do get the chance to bask in the glory of the full steam facial, dig out the bay leaves (they’ve done their job), grab yourself a couple of forks & shred away. You’ll find that the pork will simply fall apart at the mere sight of the forks so it doesn’t take much effort.
Mix it all up & you’re ready to place your loved ones into a food coma.
I like to serve this over cooked fluffy white rice to soak up all that sumptuous juice & to lighten up what could be otherwise a very heavy meal.
Hubby loves the leftovers for lunch the next day, but be warned, you’ll need to send some kind of defence weapon in the lunchbox for protection against colleagues.