"This is Glasgow in a gourmet sandwich."
Prep time: 15 minutes
Total time: 6 ½ hours
for the Irn Bru marinade:
4 tablespoons garlic powder
4 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon cracked black pepper
4 cans Irn Bru
½ cup beef stock
½ cup vegetable stock
2 tins tomato puree
for the pork and vegetables:
6 ½ pounds pork shoulder unrolled, fat trimmed off
6 each carrots , peeled and roughly chopped
3 each large onions, peeled and roughly chopped
1. Place all marinade ingredients into a large bowl and whisk until it becomes saucy.
2. Make incisions into the pork shoulder with a sharp knife so the marinate can penetrate the meat, ensuring for maximum flavor. Rub the marinade into all the incisions on the pork, and massage onto the meat.
3. Place your carrots and onions into a large roasting tray, add the pork, and pour the marinade over everything. Cover with tin foil and slow cook in the oven for 4 to 5 hours at 400° F. For a slower, deeper flavor, cook for 6 to 8 hours at 200° F.
4. Eat it by itself or put it in a sandwich. Just do whatever you want.