- 4 tbsp Chilli powder
- 1 tbsp Salt
- 1 tbsp Brown sugar
- 2 tsps ground Cumin
- 1 tsp Cayenne
- 1 tsp ground Oregano
- 1 tsp Garlic powder
- 1/4 tsp cinnamon
- Scant pinch of ground Cloves
- 1.5kg Boneless pork shoulder
- 1 large Onion
Not a great deal to this recipe. Mix all the dry ingredients together making sure you bash up the cloves while you are at it. Do not omit the salt to be healthy as you will take a substantial hit on flavour!
Untie the joint if necessary and cut off the fat. Roll/toss/rub the meat into the spice mix so that it is evenly coated and then leave in the fridge overnight.
Using a large pan or wok, fry the meat so that it is sealed.
Slice a large onion and lay the slices on the base of the slow cooker pot. Put the meat on top and cook for ages! I usually give it about 18 hours on low but you could probably get away with 8 hours (depends on the size of joint).
|Ready for cooking|
When it has finished there will be a lot of liquid in the base of the pot. I strain this off and keep to one side.
Hack the meat to pieces using a couple of forks and stir to combine the onions. Add some of the reserved liquid back to the meat and onion mixture. The amount you add is up to your taste. I don't like it too wet so only add a little.
Try to resist eating it as is and serve with wedges, tortillas or pretty much whatever you fancy. If there is a lot left it goes well in a chilli con carne.