BBQ Prawn Skewers and Salsa Verde
This recipe was made for warm weather, a cold beer or two and lingering with family and friends.
2kg pork roast
2 brown onions, sliced
3 Tbsp chilli powder
1 tsp coriander
2 tsp cumin
2 tsp onion powder
1 Tbsp dried parsley
1/4 tsp chipotle powder (if you can't find this, substitute with other spices such as paprika or a Mexican spice mix)
2 tsp sea salt
Mix all dry rub ingredients together. Rub the entire roast with the dry rub ( use it all.)
Place a layer of onions on the bottom of the slow cooker and place the roast on top.
Put the rest of the sliced onions on top of the slow cooker.
Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is falling apart and easy to shred. Shred and enjoy however you like.
Credits: Sarah Fragoso
Photo Credits: Jen Nikolaus