My favourite recipes:
1 – Slow Cooker Pulled Pork
8 tablespoons ketchup
4 tablespoons tomato puree
75ml cider vinegar
2 tablespoons paprika
2 tablespoons worcestershire sauce
2 tablesppons english mustard
1 tablespoon salt
Cut onions into large pieces and layer along bottom of slow cooker, add pork.
Combine all other ingredients in a bowl and then add to slow cooker making sure pork is well covered.
Cook on high for 8 hours+
Before serving get two forks and shred the pork in slow cooker making sure its all well covered in sauce, serve on buns with grated cheese/ coleslaw a la man vs food – nomnomnom.
Mother in law kindly bought us a pork shoulder joint the other day as she had heard me talking about wanting to try this recipe, we did this in the slow cooker the other day and it was delicious 🙂 loved by everyone in the family, so delicious that Ive got pork shoulder on my shopping list to do it again next week.
If you are following slimming world plan this has 20 syns for the whole thing, it cooked enough pork to fill 8 buns with a lot of pork, so 2.5 syns per bun 🙂 (if you are using your bun as a HEB if not you will need to syn the bun too)
P.S this is not my picture, I failed to take one, I will take one next time I cook it and replace this picture which I do not own
I have since discovered a slimming world recipe for Pulled Pork.
2 – Slimming World Pulled Pork
1.5-2kg/3lb 5oz-4lb 8oz pork shoulder, all fat removed
5 tbsp Worcestershire sauce
1 tsp mustard powder
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
salt and freshly ground black pepper
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.
(I will be trying this recipe but cooking it in the slow cooker for 8 hours like the other recipe states as I think that is the trick to this tasting delicious is the slowness in which it is cooked and the time it has for the sauce to sink into the pork)
The Pork is 0 syns on Extra Easy and on a Red Day, I am going to try this recipe when I cook the pulled pork next time