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  • 3-4 lb  pork shoulder

  • 1 onion, sliced

  • 6 cloves garlic, sliced

  • 2 tbsp smoked paprika

  • 1 tbsp cumin

  • 1 tbsp chilli powder

  • Salt to taste




  1. Mix together paprika, cumin and chili powder in a bowl.

  2. Rub spice mixture all over pork, coating evenly.

  3. Place sliced onions at bottom of the slow cooker and lay pork on top (with fat side up).

  4. Cook pork on low for 8-10 hours.

  5. Remove pork from the slow cooker (use two forks to lift it out, it will be falling apart), and place on cutting board.

  6. Shred the pork with your hands or two forks. Add salt to taste.

  7. Spoon some of the juices left over with some shop bought bbq sauce, top with coleslaw.

  8. Enjoy

  • 1 tbsp olive oil

  • 30g butter

  • 3 medium onions

  • 2 shallots, finely chopped

  • 150ml chicken stock

  • 15g rosemary

  • 160ml double cream

  • 2 garlic cloves, finely chopped

  • 2 tablespoons flat leaf parsley, finely chopped

  • 3 x 400g tins cannelini beans, drained

  • Salt and pepper

 To make the beans, bring a saute pan to the heat, add the olive oil and butter, when bubbling add the shallots and saute on a medium heat for three minutes or until softened. When the shallots are soft, add the garlic and cook for a further two minutes before adding chopped rosemary, stir briefly and add the cream and remaining 150ml of chicken stock. Bring to the boil and reduce the heat and allow the sauce to reduce by a third. Add the beans and stir to warm through. Season and stir through the flat leaf parsley and keep warm until needed.


Creamed Rosemary & Garlic Beans

Goes great with a Hog Roast Roll

Pulled Pork cooked in a slow cooker