My take on Pulled Pork Texas Style - Sloowcooker

1kg pork shoulder with a good layer of fat
1 teaspoon vegetable oil
1 cup BBQ sauce
1/2 cup apple cider vinegar or white vinegar
1/2 cup chicken stock
3 teaspoon brown sugar
1 tablespoon mustard
1 tablespoon worcestershire sauce
1 large onion (chopped)
2 garlic cloves
1 pinch of cumin or curry powder

Place vegetable oil on sloocooker, add pork, mix all of the remaining ingredients and give pork shoulder a good coat.
Cook in the slowcooker on high for 5 hours or so, until meat falls apart. Shread pork with a fork.

Serve hot with buttered buns and cheddar slices. Add jalapenos for that extra kick!

My take on Cheesecake

Ingredients:
3 pkts cream cheese 200gr each
2 whole eggs and 1 yolk
100gr caster sugar
1 teaspoon cornstarch
200gr either sour cream or whipped cream
100 gr butter (melted)
200 gr digestive cookies
1-2 tablespoon of flour
vanilla extract (optional)

Give cookies a good bash with a rollin pin, add melted butter and mix well. Place mixture onto a greased 25cm spring form, smoothing the cookies evenly with a spoon.  Bake till set for 10-15 mins 180degr until cookies base turns gold and crunchy, then cool it down and let it set.

Meanwhile reeduce oven to 160 degrees.

Beat cream cheese, sugar, eggs, sour or whipped cream and flour until smooth

Pour filling into the springform  and bake until cake is golden brown on top - approx 45mins. Do not remove cake from oven straight away, but prop the oven door open to gradually cool it down: This prevents the filling from cracking.

Let it rest at room temperature for about 2 hours prior to serving, and add the topping of your choice!
My fave choice was mix berries, dark chocolate chips and crunchy granola. yum.