These were absolutely banging if I do say so myself.
1 litre stock
2 bay leaves
1 tsp each garlic, cumin, coriander, paprika, cinnamon, onion powder
1 tbsp sugar
4 tbsp sriracha
Place the above ingredients into either a pressure cooker or a slow cooker and cook until tender – timings will vary based on your appliance and pork joint. I pressure cooked my tenderloin for 20 minutes.
Remove the meat and shred with two forks and set aside. Remove the bay leaves from the residual cooking liquid and then pour into a pan. Bring to a boil and reduce by at least three quarters. Add the meat to the reduced sauce and cook for another minute or two whilst stirring to ensure it’s fully coated.
Fresh herbs – mint & parsley
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