rolled Shoulder approx 2-3kgs or 2
venison neck
400g of diced tomatoes (canned or fresh)
500ml Chicken stock
1 sliced white or brown onion
1/2 tsp Cumin
1 tsp Paprika
1 tsp Chili powder (or to taste)
1-2 tsp of garlic powder or 1-2 cloves of fresh garlic to taste
1 tbsp Brown sugar
1 tsp Salt
1 tsp Pepper
150ml of BBQ Sauce