Ingredients:
• 1.5–2 kg pork shoulder
• 1 cup BBQ sauce
• ½ cup apple cider vinegar
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• Salt & pepper

Instructions:
1. Season pork with paprika, garlic powder, salt, and pepper.

2. Place in slow cooker.

3. Mix BBQ sauce, vinegar, and brown sugar. Pour over pork.

4. Cook on LOW for 8 hours or HIGH for 4–5 hours.

5. Shred pork with two forks and mix with the sauce.

6. Serve on buns, rice, or baked potatoes.

Ingredients:
• 500 g pork fillet (tenderloin), sliced into medallions
• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cream
• ½ cup chicken stock
• 1 tsp Dijon mustard
• Salt & pepper
Instructions:
1. Heat oil and sear pork medallions until golden on both sides. Remove and set aside.

2. In the same pan, add mushrooms, onion, and garlic. Cook until soft.

3. Add cream, chicken stock, mustard, salt, and pepper. Stir well.

4. Return pork medallions to the pan and simmer for 10 minutes.

5. Serve with mash or pasta.

This recipe serves approximately 4-6 people.
Ingredients
• 6 large pork chops (approx. 1.5kg total)
• 1 cup (250 ml) all-purpose flour, seasoned with salt and pepper
• 2 tbsp (30 ml) oil
• 2 tbsp (30 ml) butter or margarine
• 2 large onions, sliced into rings
• 2 tbsp (30 ml) instant coffee granules/powder
• 1 cup (250 ml) boiling water
• 1 cup (250 ml) vinegar (grape vinegar or apple cider vinegar works well)
• ½ cup (125 ml) golden syrup
• 2 tsp (10 ml) brown onion soup powder (or Bisto powder mixed with a little water to thicken)
• Salt and freshly ground black pepper to taste

Instructions
1. Prepare the oven and pork chops: Preheat your oven to 160°C (320°F). Make shallow cuts in the fat edges of the pork chops.

2. Coat and sear the chops: Roll the pork chops thoroughly in the seasoned flour until well coated, shaking off any excess. Heat the oil and butter in a large pan over medium-high heat. Fry the chops on both
sides until golden brown.

3. Transfer to baking dish: Remove the browned chops and arrange them in a large ovenproof casserole dish.

4. Make the sauce: In the same pan, fry the sliced onions until soft. Dissolve the instant coffee in the boiling water, then add this mixture to the onions. Stir in the vinegar, golden syrup, and brown onion soup
powder (or Bisto mix). Season with salt and pepper and bring the sauce to a boil.

5. Combine and bake: Pour the hot coffee sauce over the pork chops in the casserole dish. Cover the dish tightly with a lid or aluminium foil.

6. Cook until tender: Bake in the preheated oven for approximately 60 minutes, or until the chops are soft and the sauce has thickened slightly.

Serve the coffee pork chops with mashed potatoes or rice to soak up the delicious gravy