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Thread: Pulled pork recipe.... Lost

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    Pulled pork recipe.... Lost

    Hi all,

    sorry to be a pain but I found a pulled BBQ pork recipe on here for the slow cooker and am desperate to try it, iconised the recipe but left it at work.... Looking to have it for tea tomorrow......... Can anyone help please?

    Thanks in advance xx

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    Joint of pork (fat removed)
    3 tbls of balsamic vinegar
    5 tbls of worstershire sauce
    2 crushed garlic cloves
    2 tbls of mustard or mustard powder
    2 tbls of sweetner
    500g jar of passatta.
    Put all of the above in a pan an cook for 10/15 mins, whilst doing that sear the pork, then transfer the lot to your slow cooker, cook for about 7 hours.
    I serve mine up with uncle bens mexican rice, taco trays and salad xx
    egh1987 likes this.

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    That sounds lovely - think theres a similar recipe in this months magazine too
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    oh yum!! I'm going to try this one!

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    I now add 2 teaspoons of smoked paprika to the recipe, even tastier!!

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    Yum! This sounds lush! Does anyone know how long this would take in the oven?


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    My sis did this recipe in the oven on a very low light for about 6 hrs, she made the foil like a "tent" x

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    • 1.5-2kg pork shoulder, all fat removed
    • 5 tbsp Worcestershire sauce
    • 1 tsp mustard powder
    • 500g passata
    • 3 tbsp balsamic vinegar
    • 2 cloves of garlic, crushed
    • 3 tbsp sweetener
    • Salt and freshly ground black pepper


    1. In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener and seasoning. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.
    2. Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot frying pan sprayed with low calorie cooking spray. Transfer to a roasting tin lined with aluminium foil and pour the sauce over the pork making sure all the meat is covered. Cover with the foil and bake on 160C/140C Fan for 4-5 hours.
    3. Remove the pork from the oven and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.


    This is the recipe from the SW website, it sounds delish and I will be making it soon!
    ldt2911 and xMrs_Dx like this.

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    Made this today using babymama's recipe. It came out really well. Didn't bother with the foil........ just chucked everything in a casserole dish with a lid on. Have tasted some and its delish. Think next time I will try with the smoked paprika as well as suggested!!!

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    Pulled pork recipe.... Lost

    Got the pork in the oven as I type it's smells gorgeous serving with savoury rice and salad with homemade coleslaw


    Sent from my iPhone using MiniMins.com mobile app

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    This might be a stupid question but how much trimming do people normally do of a pork joint? I'm finding it impossible to remove all the fat. Any thoughts?!
    Liz
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    It is really difficult, i use scissors as well as a knife, ideally a scalpel would work really well! (do you know any surgeons?!)
    I do trim off all of the fat, but it does take ages!

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    I think the thing that I find annoying is that as meat is paid for by weight, you end up paying loads for a piece that can be half fat and gies straight in the bin. Very annoying. I personally hate eating any fat on meat so it's not that I want to eat it!!
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    I love this recipe. I never bother simmering the sauce though, the way I see it its quite thick anyway because of the passata and its going in the oven for 5 hours, if it ain't nice by then it never will be.

    Deffo going to try it with smoked paprika.

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    joe
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    Smile

    hi guys would it work with any pork joint or does it have to be shoulder?
    Mouth is watering reading all your posts...
    ldt2911 and JollyJoJo like this.

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