AuthorGriddle

Yields1 Serving

 2 onions
 250 g pork shoulder (per person)
 Olive oil
 4 minced garlic cloves
 mixed herbs (basil, oregano and thyme)
 red pepper flakes
 paprika
 course ground black pepper

1

Grease the inside of your slow cooker. Chop up 2 large onions and layer in bottom of the cooker.

2

Rub a LovingHams pork shoulder roast (250g per person) with; Olive oil, 4 large minced garlic cloves, mixed herbs (basil, oregano and thyme), red pepper flakes,
paprika and course ground black pepper.

3

Place pork on top of the onions.

4

Dissolve 1 oxtail stock cube in a cup of hot water and add 100ml Worcestershire
sauce and 100ml fresh squeezed lemon juice.

5

Dissolve 1 oxtail stock cube in a cup of hot water and add 100ml Worcestershire
sauce and 100ml fresh squeezed lemon juice.

6

Dissolve 1 oxtail stock cube in a cup of hot water and add 100ml Worcestershire
sauce and 100ml fresh squeezed lemon juice.

7

Place a few sprigs of fresh rosemary on top of the pork.

8

Cover and set the slow cooker on med for 6-8 hours until meat pulls apart easily
with a fork.

9

Remove from the slow cooker and shred meat.

10

Garnish with fresh herbs, spoon juice over pork and serve.

11

Leftovers are a versatile ingredient for pizzas, salads, taccos, natchos, pastas, rolls & samies.

Ingredients

 2 onions
 250 g pork shoulder (per person)
 Olive oil
 4 minced garlic cloves
 mixed herbs (basil, oregano and thyme)
 red pepper flakes
 paprika
 course ground black pepper

Directions

1

Grease the inside of your slow cooker. Chop up 2 large onions and layer in bottom of the cooker.

2

Rub a LovingHams pork shoulder roast (250g per person) with; Olive oil, 4 large minced garlic cloves, mixed herbs (basil, oregano and thyme), red pepper flakes,
paprika and course ground black pepper.

3

Place pork on top of the onions.

4

Dissolve 1 oxtail stock cube in a cup of hot water and add 100ml Worcestershire
sauce and 100ml fresh squeezed lemon juice.

5

Dissolve 1 oxtail stock cube in a cup of hot water and add 100ml Worcestershire
sauce and 100ml fresh squeezed lemon juice.

6

Dissolve 1 oxtail stock cube in a cup of hot water and add 100ml Worcestershire
sauce and 100ml fresh squeezed lemon juice.

7

Place a few sprigs of fresh rosemary on top of the pork.

8

Cover and set the slow cooker on med for 6-8 hours until meat pulls apart easily
with a fork.

9

Remove from the slow cooker and shred meat.

10

Garnish with fresh herbs, spoon juice over pork and serve.

11

Leftovers are a versatile ingredient for pizzas, salads, taccos, natchos, pastas, rolls & samies.

Slow Pot Roasted Shredded Pork Shoulder
http://gqb.co.za/partners/

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