BARBECUE PORK CHILI


2 large red onions
2 habernero chilies
6 jalepeno chilies
4 bird eye chilies
Cubed pork
3 tins chopped toms
1 tsp. hot smoked paprika
Olive oil
4 cloves garlic
1 tin olives
Freshly ground black pepper
2 tbsp. mixed herbs


1. Finely chop the onions, garlic, chilies, and half the olives and put in a slow cooker with the olive oil, mixed herbs, smoked paprika and pepper.

2. Either barbecue the pork cubes or fry until colored but not cooked. Leave on lowest heat for 1 day, so the pork disintegrates.

3. About an hour before serving add in the olives.

4. If the sauces is too thin turn the heat up slightly and leave the lid off the slow cooker for the last 1-hour or so, if it is still too thin stir in some gravy thickener.