Ok, so my photo’s aren’t crash hot (a quick grab the phone job) but the flavours are! This is a great combo and I love utilising the slow cooker to make life so much easier. The best of it is there is loads leftover for lunch tomorrow.
I used a 2.75kg Shoulder joint and removed the outer fat.
1 tbsp Chilli flakes (reduce if you don’t like it too spicy)
1 tbsp Wholegrain or Dijon mustard
2 tbsp Tomato puree
dash of Worcester sauce
2 Garlic gloves – smashed
Mix all the above together to form a thick paste and rub this into the meat, marinade for several hours if you have time / planned. If not just rub it in and leave for about 30mins.
Meanwhile heat up your Slow cooker and add:
300ml White Wine Vinegar
Salt and pepper to taste
Large Brown onion, sliced
Medium Apple, sliced
Add the marinaded meat, turn everything over, so the liquid has been moved over the meat along with some onion and apple. Lightly oil/butter a piece of baking paper and sit this over the meat. make it large enough so that it sits up the sides of the dish and forms a nice shell over the meat and juices. Please the lid on the slow cooker and leave it be for 8-10hrs.
If you get an opportunity, turn the meat half way through if not don’t stress!
Remove the meat and place onto a serving dish and using 2 forks, rip the meat apart.
I like to reduce down the juices to make a thick sauce; just pour the liquid, onions and apple into a saucepan and boil down until you’ve got the consistency you like.