Those of you that have been following this blog for a while may be familiar with the 'rustic' nature of the recipes we use. This one is no different! It's simple, uses just four ingredients for the sauce, and comes from a scrawled note (the recipe) that's been in my recipe folder for years. So, here is the recipe.
You will note that the recipe refers to ribs... and the sauce does work well on pork ribs but the accepted family use of the sauce is now as part of Sauce-y Bits... where the 'bits' are actually pork shoulder. 450g of pork shoulder will usually need half of the quantity of sauce stated in the recipe... but we like it to be a sticky coating to the meat rather than a runny gravy type sauce. Just adjust amounts to suit your own likes/needs.Having found all four sauce ingredients, sous chef J moved onto the next stage...
.. and mixed the ingredients together in a bowl. 
Then the shoulder of pork was chopped into approx one inch cubes which were fried off in a frying pan.
Once the meat was starting to brown, the BBQ sauce was poured into the pan and the whole lot was mixed well. 
It was then left to caramelise on a medium heat for about ten minutes (or longer) - remember to stir occasionally. This is the result! 
Serve with salad, broccoli or peas... green vegs look good with it as the colour contrast is appealing (or so sous chef J says).
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