One of my favourite smells when I was growing up was when my mother would cook pork or beef in the crockpot. Something magical happens as tough cuts of meat are cooked slowly at low temperatures. These slow cookers were the mainstays of cooking for newly liberated women in the '70s. They could toss some ingredients into the slow cooker before they left for work, and have a meal on the table within 10 minutes of returning home.
Today, I'm working from home, so I rarely use the slow cooker, but when I do, I'm transported to my childhood at a simple flick of a switch.
This recipe makes delicious carnitas or a simple barbecued pork roast. If you don't own a slowcooker, you can get one on Amazon through this affiliate link: https://amzn.to/3uiSrXD
½ cup tomato sauce (I used the passata that I made and canned last month)
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar (I use homemade from the property)
1 dash hot sauce (I used Cholula, but Tabasco works well too)
1 clove garlic (homegrown)
¼ teaspoon hot English mustard
¼ teaspoon salt
1 tablespoon Mexican chili powder
1 teaspoon cumin
1-kilo pork butt roast
Set your slow cooker to low.
Spray the inside of the slow cooker with olive oil cooking spray.
Remove onion skin and slice onion. Place in the bottom of the slow cooker.
Place pork roast in slow cooker with fat side up. The fat will marinade the roast to make it tender.
In a bowl, combine all other ingredients and mix until the ingredients are evenly distributed.
Pour the sauce over the roast.
Place cover on the slow cooker and leave it for 8 hours. The meat should be very tender by now.
Slice against the grain and serve. Alternatively, use 2 forks to shred the meat and serve with tortillas.