bakererica79
Member
Hi guys, I've seen a few people mention pulled pork- has anyone got the recipe & is it free on red days?
Hi guys, I've seen a few people mention pulled pork- has anyone got the recipe & is it free on red days?
This sounds amazing! Anyone tried this in the slow cooker?
I want to do this tomorrow. Any tips on removing the fat? Is it just the outside layer
I use my slow cooker:
Shoulder join of pork, beef stock, bbq sauce, chopped garlic and a small dash of cayenne pepper. Just dump it all in the night before, stick it on when leaving for work in the morning (on low all day). After work, use two forks to pull the joint apart into shred and have it with a lovely salad in the evening!
I will post the recipe from SW below, I made this at Christmas and it was amazing to pick at. yum!
BBQ Pulled Pork
[*]Serves: 4
[*]Prep. time:
[*]Cook time:
[*]Total time: Over 60 Minutes
[*] Syns per serving:
[*]Original: FREE
[*]Extra Easy: FREE
[h=3]ingredients[/h]
[*]1.5-2kg/3lb 5oz-4lb 8oz 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
[h=3]method[/h]
[*]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.
[*]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 for 4-5 hours.
[*]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.
Tip: Chef's tip: Serve with homemade coleslaw, Slimming World-style sweet potato chips in 60g wholemeal rolls.