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
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
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.
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.
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.
Remove the sauce from the pan and set aside to drizzle over the meat later.