The Big Gay Al's Food Adventures
Before work this morning (at 5.30 am) I was throwing a pork leg joint, ( and a can of tomatoes, some chicken stock, salt, pepper, chilli and 1/2 cup each of dark brown sugar and wine vinegar) into my slow cooker.
12 hours later, I get home from work and dinner is cooked and the flat smells amazing! Then just to remove and shred the pork while boiling the sauce to reduce it until it is syrupy. Add the sauce and the shredded pork back into the cooking dish. Then serve with brioche buns – and hungry faces!!
Slow cooked, pulled BBQ pork with Brioche buns.