Barbecue pulled pork

Tuck into this healthy version of an all-American classic. In this video recipe, lean pork is slow-cooked then shredded or ‘pulled’ and layered with barbecue sauce

  • PREP
    15 minutes
  • COOK
    8-12 hours in the slow-cooker


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


  1. In a small bowl, mix the 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, sear the pork on all sides in a hot frying pan. Transfer to your slow-cooker, coat with the sauce and cook for 8-12 hours on low.
  3. Remove the pork from the slow-cooker and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.
  4. Remove the sauce from the pan and set aside to drizzle over the meat later.

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