Much as I love cooking, I’m less inclined when the weather is warm. My kitchen is quite small and my hair can’t take standing next to a hot oven or over a sink of steamy suds without expanding to an enormous size. I make a lot of salads and sandwiches and usually rediscover the George Forman grill for cooking summer veg without heat or hassle.
This year though I have a new trick up my sleeve: the slow cooker. Sitting quietly in the corner, just getting on with things, it’s a great way to whip up proper food without heating the house up or having to be indoors when the garden looks so inviting in the brief flashes of sunshine. I had such good results with cooking ribs in the slow cooker recently, I decided to do my take on the pulled pork craze sweeping street food circles at the moment.
My local butcher had a piece of pork shoulder for around £4.50 a kilo and I knew that slow cooking would render it something special. It cried out for lots of spicing and a bit of chilli spiked heat and after marinading for 24 hours, it went into the slow cooker for 8 hours for a no effort meal. I ate the leftovers for several days afterwards, piled high on tortillas with shredded cabbage and salad like a homemade kebab, dotted through rice and packed into a sandwich and slathered with homemade salsa.