Serves: 4-6
Average cost: £3.50 for 4
For the pork and beans:
In a slow cooker add:
1 large chopped onion
500g diced pork shoulder
2 tins baked beans
1/4 bottle bbq sauce (spicy or smoky, depending on your taste)
Seasoning.
Cook together in a slow cooker for 2-4 hours.
(The longer you cook it, the more tender the meat)
For the Hash Brown Crust:
6-8 medium sized potatoes
2 large onions
4 eggs
Seasoning
Grate the potatoes and onions together
Soak in cold water for 1-2 hours
Blanch potato and onion mix for 5-10 minutes
(until partially cooked)
Squeeze out as much liquid as possible
(Keep liquid for stock if you want, and use a clean tea towel to squeeze out the moisture)
Put in a bowl
Mix potato and onion mix with eggs and some seasoning.
----------
Put pork and beans into individual casserole dishes
(or one large one if you don't have individual ones)
Top with hash brown mix
Oven cook @ 180c for 30-45 minutes, until the potatoes are crisped on top and tender in middle.
Top with cheese and melt if wanted.
Serve hot, and with extra bbq sauce if wanted.
and if you want to completely DIY this recipe (as I do)....
Cola Barbecue sauce:
(also brilliant for a rib or chicken wing marinade)
- 1/2 tbsp pepper
- 1/2 fine diced onion
- 1 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp mustard powder/ wholegrain mstard
- 1/4 cup brown sugar
- 11/2 cups ketchup
- 1/2 tbsp garlic puree (or horseradish if you want it spicy)
- 1 tsp chipotle paste/ chipotle tabasco
- 300ml cola (get the cheapest full fat kind, not the plastic diet stuff...
- Seasoning
- 1/8 cup white vinegar
Sautee the onions until soft
Add the spices, garlic, and sugar
Add the wet ingredients
Simmer for 20-30 minutes, until the sauce reduces to just before a mollasses-type liquid)
- (Inspired by a recipe I found on yummly, one of the best recipe archives I've found)
No comments:
Post a Comment