Servings: 14"This is Glasgow in a gourmet sandwich."
Prep time: 15 minutes
Total time: 6 ½ hoursIngredientsfor 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 pureefor 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
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