If you ever have a roast that could have been a bit more tender, try doing this.
Made a pork roast this week. The pork was from a pig that had been grass reared in the best of conditions here in the Derwent Valley and for this reason the roast had a significant layer of fat. Late to take it out of the freezer, I cooked it from frozen and so while the leg I’d cooked a week or so ago was delicious, this shoulder was less than impressive and we only ate a little of it (it surely wasn’t tender).
Mortified to have not done the best for such a beautiful piece of meat, I was determined to find a solution – I certainly was not going to waste it. I remembered my recipe for pulled pork in “Slow Cooker 2” – maybe this held the secret to the pork roast rescue.
I tried it out and it was amazing. I simply mixed together the following ingredients and threw them into my slow cooker and set it to Low for about 4 hours, though the amount of time will depend on the size of your cut of meat.
The meat fell of the bone in delectable shreds, so delicious that, despite the fact that there was a great deal of it, it was all I could do to restrain myself from eating the whole lot in one sitting.
So if you ever have a roast that could have been a bit more tender (and you could use this recipe for beef as well, lamb even), try doing this. Any leftovers of course can be used as a filling for wraps or sandwiches the next day.
½ cup tomato sauce
2 teaspons brown sugar
½ cup barbecue sauce
2 teaspons honey
2 teaspoons marmalade
1 tablespoon vinegar
1½ tablespoons Dijon mustard
1½ tablespoons sweet chilli sacue
2 tablespoons worcestershire sauce
1 tablespoon rum
3 cloves garlic, crushed
½ teaspoon coffee powder or granules
1 teaspoon salt or chicken stock powder
¼ cup water