Ooh horrid Ton, glad you're back with us - and a reprieve till after the weekend too
Glad you enjoyed your Boyz Osc
It's a piece of pork shoulder, half of a bigger bit that I'd already taken the rind and layer of fat off before freezing.
I've put a sliced onion and a couple of bay leaves in the bottom of the slow cooker, then I mixed black pepper, smoked paprika, oregano, bit of cumin, salt, and chilli which I rubbed all over the meat. Sat that on the onion and put in about half a wineglass of water.
There's a James Martin recipe on BBC Goodfood which is similar, I think he just mixes mustard powder, paprika and black pepper...off to see if I can find it
Here it is
http://www.bbcgoodfood.com/recipes/2252 ... k-sandwichHe gives a separate BBQ sauce so you could keep it separate or just add a little.
That's partly why I said it might get made into a chilli, I'm not that keen on the 'proper' thing, bit sickly with the bbq sauce mixed in.
I'll wait and see. I might lift it out and blast it in a hot oven to dry the outside a bit anyway. I put it on high for an hour (as it was all cold), then turned it to low; I turned the meat over after 3 hours.