Pulled Pork in BBQ Mustard Sauce with Succotash

This dish originates from the United States where a whole hog would be roasted over fire for hours until the juicy pork was so tender it could be pulled apart in soft strips. It can also be cooked in the oven, but yesterday I put it in the slow cooker all day, so when mealtime came, I just needed to make a sauce to mix it with. I chose a mustard bbq sauce for a change to my usual bbq sauce.

I served this with succotash, which is a colourful corn and bean mix which was originally cooked by the Native Americans of the North-eastern woodlands.

Ingredients:

1.2kg piece of pork shoulder, skin and outer fat removed
1/2 tsp. salt.
1/2 tsp. pepper
1 tsp. liquid smoke (optional)

Method:

Rub the seasoning into the pork and put in the slow cooker with about 150ml water. Add the liquid smoke if you have it. Leave to cook on low for 8 hours. Alternatively, put in a roasting tray with 200ml water, covered with foil for 4 hours and topping up the water as needed. When cooked - use two forks to shred the meat and leave to one side while you make the dressing.

For the Mustard BBQ Sauce:

120ml/1/2 cup yellow American mustard
60ml/1/4 cup balsamic vinegar
3 tbsp. brown sugar (I used light muscovado)
1 tbsp. butter
1/2 tbsp. Worcestershire sauce
1/2 tsp. cayenne pepper
juice of half a lemon.

Put all of the sauce ingredients into a saucepan. Stir and leave to cook on a low heat for 20 minutes, stirring occasionally. Put into a large bowl and add the pork. Combine.

For the succotash:

1 tbsp. oil (plus a little to finish)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper, finely chopped
1 tsp./ fresh thyme (dried 1/2 tsp.)
200g sweetcorn (fresh is better but I used tinned)
300g black eyes beans
1 large tomato, chopped fine
2 tsp. white wine vinegar
1 tbsp. fresh basil, sliced
parmesan, to finish

Fry the onion, garlic and pepper in a sauté pan for 5-6 minutes until softening. Add the thyme, drained sweetcorn and drained beans. Stir well. Cook on low for another 5-10 minutes. Add the tomato, basil and vinegar and stir through. Put into a serving dish and drizzle with a little olive oil. Add shaved parmesan to finish.

Serve with cornbread, chilli dips, sour cream and some tortillas if liked.