I had some leftover roasted garlic puree in the fridge so I thought I'd use it as the basis of a coating for a pork shoulder joint that I am slow cooking to make pulled pork.
I cut 2 sweet onions into thick slices and placed them in the bottom of the slow cooker. I squirted a generous amount of cider vinegar over the onions and set the slow cooker heat to High.
The coating was made by combining about 2 tablespoons of pureed roasted garlic with the same amount of Dijon mustard, a slug of olive oil, a tablespoon of Mesquite liquid smoke, some cracked black pepper and a tablespoon of Herbes de Provence. This was mixed to a paste and then slathered over the pork.
I put the pork into the slow cooker, on top of the bed of onions, and then sprinkled it liberally with dry rub.
It has just gone into the slow cooker. I'll give it an hour or so on the High setting and then switch down to Low for the rest of the cook.