If you like pork, here we have pig, pig and pig!
- T.H.Burroughs pork shoulder (I’ve used leftovers from the Sunday roast chopped into chunks)
- T.H.Burroughs smoked back bacon, chopped into chunks
- T.H.Burroughs award-winning sausages (2 per person)
- 500ml chicken stock
- A sprinkle of paprika
- Salt and pepper
We had so many leftovers in the fridge, rather than waste them I just decided to throw them all in a slow cooker!
So we have the roast pork, bacon, and sausages popped in. Chop all the veg into smaller chunks – you can also add onion and garlic if you like for an extra kick – and add those to the slow cooker. Make 500ml of chicken stock and poured that on top.
Finally, sprinkle with some paprika (love this stuff) and salt and pepper, then turn the slow cooker onto low and leave for 5-6 hours. The longer you leave it the more the meat and veg will soak up the chicken stock. You can add in a tablespoon of cornflour or sauce flour to thicken up the stock if you like.
You can also do this in a big casserole dish and pop it in the oven for 3-4 hours on 150 degrees.
Serve on its own or with some cabbage and asparagus (like I shall do this evening).