Remember that there is a shoulder of pork keeping company with the Irn Bru and allow the mind to wander back to a holiday in Boston where some very tasty Pulled Pork was eaten in the company of friends. Remember also that there are recipes for pork cooked in Coke. Wonder what would happen if the Irn Bru and the shoulder of pork were introduced to each other and left alone for many hours in the oven. Promise to buy family member another can of Scud.
|Unlikely but tasty|
Make a rub of salt, pepper, chilli flakes, smoked paprika, straightforward paprika and cinnamon. Remove the layer of fat from the top of the pork shoulder ( my shoulder was 2kg ) and apply the rub all over. Stick into a heavy casserole with a tight fitting lid and add some bashed up garlic cloves. I didn't skin the garlic and no-one noticed. Pour over the can of Scud and about 100 mil of vinegar. In keeping with the classy Scottish ingredients, I used the malt vinegar that normally goes on my chips. Posher folks might like to use posher vinegar. Put the lid on the casserole and leave in a low oven (about 170 degrees) for four to five hours. I checked mine now and then, added a little more liquid and shredded the pork with a fork when it gave way. The house will smell as if you are cooking the most complicated char sui recipe and only you will know how easy it really is. Only you and the poor soul whose can of Irn Bru was sacrificed. Eat on soft white rolls with a sharp green salad and some coleslaw.
Other food we ate this week included.....
|left over porridge bread.|
|A fish frenzy from Arbroath for my Aussie relatives|
|What is left after a fish frenzy with my Aussie relatives.|
|Creme Fraiche with nutmeg, cinnamon and apple pie moonshine. Goes down a treat with a lemony pie.|
Back down to earth with a thump, from the dreaminess of creme fraiche and home made bread to the reality of my kitchen. This is what it looks like with a wider lens. A broken vase and some half-dead herbs. That's more like it.