If you have time on your hands and want to make your house smell of Hot Diggidy Hog goodness bang the following ingredients on your next shopping list !
Prep Time: Less than 20 minutes
Cooking Time: 4h 20m
Serves: 4 fatties
Depending on your heat threshold:
1 teaspoon of Hot Diggidy Dog Original hot sauce - Mild tingling of the tongue
1 tablespoon of Hot Diggidy Dog Original hot sauce – Now we are talking
2 tablespoons of Hot Diggidy Dog Original hot sauce – YEEAAAAHHHH !!!!
1kg of shoulder pork
2 tablespoons of brown sugar
1 teaspoon of cinnamon
1 teaspoon of Chinese 5 spice powder
1 tablespoon of maple syrup (Any syrup will do)
Salt and pepper to taste
Wack the oven up to whatever ‘MAX’ is
While it is heating up slash the pork with a sharp knife like “I know what you did last summer”.
Bang the meat in the oven for 20 minutes…
While this is going on
Plop the Sugar, Cinnamon, chinese 5 spice powder in a bowl and mix it up
Grab a drink you deserve it.
When the meat is done :
Drop the oven to 140C (Gas Mark 1) or for our Imperial friends 275F, or for the geeks 413.15 Kelvin.
Let it cool, massage your meat with the Sugar, Cinnamon, Chinese 5 Spice.
Drizzle the Maple Syrup and Hot sauce over the top
Plop your meat, skin side down in a foil ‘tent’ on a tray (we are trying to stop the meat drying out but don’t want the foil to stick to the juicy goodness)
Leave the meat to cook in the oven in the little foil tent for 3 hours…
Open up the tent baste your meat like a master and leave the tent open for the remaining hour
Baste the meat whenever you feel the urge (don’t get excited, 3 times is enough)
Leave to cool and pull it apart.
Serve it with Salad, coleslaw, whatever, it tastes good !
Big thanks goes out to Jason (Wibble) Barber for knocking this tasty feast up.