Thread: 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

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

That sounds lovely - think theres a similar recipe in this months magazine too

oh yum!! I'm going to try this one!

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

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

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

• 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 160°C/140°C 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!