TO DO - recipe up for me to refer to when I cook it in a few weeks.
Place 1kg boneless pork shoulder (trimmed of rind) and 1 cup water in an electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.
Drain cooking liquid and cook some rice in it with old vegies for chickens or pigs.
Return pork to slow cooker; shred with 2 forks. Stir in the following ingredients:
1 3/4 cups barbecue sauce
2 tablespoons brown sugar
1 1/2 tablespoons hot sauce
1 teaspoon freshly ground black pepper
Cover and cook on LOW for 1 hour.
2 1/2 cups cabbage-and-carrot shredded, some chives and things from garden
2 tbsp. mayo
2 tbsp. yoghurt
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon salt