bakererica79
Member
Hi guys, I've seen a few people mention pulled pork- has anyone got the recipe & is it free on red days?
Pulled pork recipe
- Thread starter bakererica79
- Start date
cat yoyo greaves
Gold Member
I make mine by cooking a joint of gammon or pork (fat removed) in diet coke slowly until its tender a couple of hrs in my oven ... Then I remove from diet coke and shread
Sometimes I make a sticky tomatoey tangy sauce from passata and balsamic for it or just mix with a syns worth of BBQ sauce or sweet chilli
andyreiduk
New Member
I will post the recipe from SW below, I made this at Christmas and it was amazing to pick at. yum!
BBQ Pulled Pork
[h=3]ingredients[/h]
[h=3]method[/h]
Tip: Chef's tip: Serve with homemade coleslaw, Slimming World-style sweet potato chips in 60g wholemeal rolls.
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.
bakererica79
Member
Great, thank you- ill be doing this next week
cat yoyo greaves
Gold Member
No i havent but yes it will work go for it xxxx
cat yoyo greaves
Gold Member
Just remove any visibile fat using a good sharp knife
metrognome
is getting better at it
bump
Shellbell46
Full Member
There is another recipe using a pork tenderloin instead. I can recomend this in the slow cooker. I had the recipe off this site. Hth
kimberleyanddarren
Full Member
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!
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!
cat yoyo greaves
Gold Member
How many syns Is that? How much bbq do you put in cos its 1 syn a tbsp
bc201
Silver Member
If you use this then BBQ sauce free
kimboslimbo
Member
I made this tonight, it was delicious,the whole family agreed! Thanks 
kimboslimbo
Member
I was the same trying to remove the fat. Did the best I could but there was some fat on the top of the marinade when I left it to cool. I scraped it off when it was set and still used the juice cos it was too nice to leave haha. I've just bought pork loin to do it again as there's not as much hidden fat inside. I hope you enjoy it as much as we did
Was absolutely gorgeous! It must have been mostly sinu because there was hardly any fat in the juices. I poured it all back in a pan and re-boiled to reduce and we all poured it over our tea! I'm not impressed with sainsbury's though. I bought two joint at 1.3/4k as I was feeding 5 of us and didn't think there would be that much meat once the fat was removed. I was quite surprised to see that they both looked relatively decent size pieces with the fat removed but thought sod it and put them both in the oven. It's a good job I did because they shrunk so much and was a LOT smaller when cooked. One joint just wouldn't have been enough. The two joints were plenty with some left over for sandwiches. Think next time I'll try the tenderloin, to much of a faff trying to remove the fat!
kimboslimbo
Member
It's not a cheap meal tho is it when you have to use both joints, just goes to show how much water they use to plump it up.... But at least you know it hasn't got horse in it lol
Yes it doesn't work out cheap. I really wasn't impressed with how much the joints shrunk!
Not to sure what to think of the horse meat thing. Half of me thinks eww and the other half thinks I might have been eating it all this time and had no issue with taste so what's the difference ha.
I wonder if anyone can help on the BBQ sauce front. It was very tasty and had the tang there but I missed the smoky flavour u get in BBQ sauce. Has anyone got any tips of what I can add to get that smoky flavour? I'll def be making this sauce quite regularly in this house.
Not to sure what to think of the horse meat thing. Half of me thinks eww and the other half thinks I might have been eating it all this time and had no issue with taste so what's the difference ha.
I wonder if anyone can help on the BBQ sauce front. It was very tasty and had the tang there but I missed the smoky flavour u get in BBQ sauce. Has anyone got any tips of what I can add to get that smoky flavour? I'll def be making this sauce quite regularly in this house.
kimboslimbo
Member
I think the same, we could have been eating it for years and never knew so not too worried, it's more the fact it shouldn't be there . But on the sauce subject, I'm gonna try putting smoked paprika in next time as I read that in a BBQ recipe one time and that's the only thing I can think of with a smoke flavour, don't know how subtle or strong I may be tho
