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.
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.
