Next from Coles…
1 tbsp olive oil
2 kg pork shoulder, boneless
1 brown onion, chopped
2 garlic cloves, grated
400g tin diced tomatoes
2 tsp smoked paprika
1 red birdseye chilli, thinly sliced
400g tin red kidney beans, drained and rinsed
185g self raising flour
80g grated parmesan
100g butter melted
250ml buttermilk (I made my own using milk and lemon juice)
Heat the oil and brown the pork all over.
In the slow cooker, combine the onion, garlic, paprika and chilli, season.
Add the pork on top rind side up and cook on high until the pork is falling to pieces when touched (3 to 6 hours) slow cooker dependant.
Remove the pork and transfer to a plate. Remove the fat and throw it away and shred the meat using two forks.
Return the shredded meat to the slow cooker and add the kidney beans. Stir to combine.
To make the dumplings add all the ingredients together to form a dough then roll into equal sized balls and add them on top of the chilli. Place on the lid and cook for 30 to 60 minutes.
I loved the simplicity of this recipe and the fact it is not time consuming.
I found that there was nowhere near enough liquid or beans to the 2kg of pork and it needed more chilli, this is a personal choice.
I added double the tomatoes and kidney beans and some passata as well to ensure there was enough sauce for everyone. I actually used boneless leg as there was not any shoulder when I shopped, it was delicious so use what you can find.
Really lovely dish, but be prepared to add what you need.