An oldy but a goody, delicious served hot or cold.
- kilogram pickled pork
- 2 tablespoon brown malt vinegar
- 2 dried bay leaves
- 1 teaspoon black peppercorns
- 2 tablespoon dark brown sugar
- 1.5 litre (6 cups) water, approximately
Place pork, vinegar, bay leaves, peppercorns, and sugar in 4.5-litre (18-cup) slow cooker; add enough of the water to barely cover the pork.
Cook, covered, on low, 8 hours.
Carefully remove pork from cooking liquid; cover, stand 10 minutes before slicing.
Discard cooking liquid.
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