I had no idea how this would turn out. I wanted to try in coke, but couldn’t get any. I couldn’t get irn bru either, so zero sugar fizzy orange was all I could buy. I wanted a fruity flavour, but without the excess sweetness that can come from using actual fruit or full sugar drinks.
Even getting meat at the moment is difficult, with the way the shop shelves are, so I count myself lucky to have bagged this beautiful piece of meat that sat alone and forlorn on the shelf. I tend not to buy many joints of meat, as the price tends to be more than I’m willing to often pay to feed us all, but in this time of shortages, whatever is there, is what ends up in the shopping basket. My fridge currently looks decidedly bare, which is unusual for me, as I always tend to have lots of fruit and veg in there, but I think I must be shopping at the wrong times these days. I really must make an effort to be more adventurous about the times I try to get shopping, and with no online deliveries in the supermarkets, I’ve had to resort to a butcher delivery for the next few weeks. Needs must.
It worked out great. I cooked it on the low slow cooker setting overnight, for around 8-9 hours, and let it rest for half an hour. I usually sear the meat before adding to the slow cooker, but this time, I just wanted to throw all the ingredients in and go to bed, as I was absolutely whacked.
I used a fairly large joint of meat, and wouldn’t use the high setting for this type of cooking, as I suspect it would toughen the meat somewhat.
I did soften the onions for a few minutes in pan, with a little butter, and mixed with a vegetable stock cube for a bit of salty flavouring.
About half a litre of zero sugar orange fizzy drink, and a little top of up of water and this was on the way.
When I got up in the morning, I simply transferred to a chopping board to rest, then sliced it so the boys could have pulled pork sandwiches for brekkie. They were so hungry, I didn’t get any pictures of their sandwiches, but the meat was fabulous, not to salty, not fruity, and definitely not boring.
What unusual combinations, but oh so tasty.
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For your dry potato, look for Kerrs Pink, September onwards.