menu Home

Foodie Friday

Dougie Mack | May 30, 2018

On this week’s Foodie Friday with Dougie and Eddie, we’re talking Barbecue. What to avoid and what to make sure of.
Also, Pulled Pork slow cooker style… here’s the recipe

2 Kilos boneless pork (which is dirt cheap in Lidl) Cabeza or shoulder.
3 dessert spoons of smoked paprika.
1 dessert spoon of each of the following.
Unsmoked paprika, dried oregano, sugar (any), onion powder, garlic powder, mustard powder.

2 teaspoons chilli flakes or cayenne.
1 teaspoon each of salt, and black pepper.

You can also add one teaspoon each of the following (can vary to suit what your taste and what you have in the cupboard), ground fennel seeds, ground cumin, coriander and szechuan pepper.

Rub the dry mix all over the pork and leave overnight in the fridge. Next morning….

Add to the pot any fresh ingredients you didn’t have dried plus two chopped onions, a good dollop of tomato ketchup, a splash of vinegar (any) and just about a cup of water to just below the top of the meat.

Turn on to high for half an hour then low for the rest of the day…8 hours or more if you’re late.

When thoroughly cooked you should be able to tear apart the meat with two sets of tongs or forks. The more you pull the thicker and unctious the mix becomes. Check seasoning (salt, vinegar) and serve with jacket potato, blue cheese and apple sauce. Maybe add some coleslaw on the side.


Foodie Friday is from 2pm on Bay Radio. Feel free to message us on [email protected] or WhatsApp 684455844
…and ALWAYS have a one and paper handy!

Written by Dougie Mack

  • Listen Live


  • Download BayRadio APP