1.5kg pork shoulder

50g Deelicious BBQ Spice Rub

330ml bottled lager

Deelicious Chipotle Chilli Jam 

​

Pat the joint dry and liberally sprinkle

over the dry rub, massaging in well. 

Wrap in clingfilm and leave for at least

1 hour in the fridge, preferably

overnight. Place the joint, fat side up

in a slow cooker or large pot with a lid,

pour the beer around the joint.

Replace the lid and cook low and slow for approximately 8 hours.  This one is good for a crowd as you can leave it to do its thing whilst you get on with your day.  When cooked , remove the joint from the pot, shred with 2 forks. Skim as much fat as you can from cooking liquid in the pot and stir in 3 heaping spoons of Deelicious Chipotle Chilli Jam.  Return the pork to the pot and make sure it is covered in the spicy sauce.  We like ours in Brioche buns, with crunchy coleslaw and chips on the side.