Recipe: BBQ Pulled Pork

Monday, 26 May 2014
Pulled pork seems to have taken the UK by storm over the past few months, it seems to be dominating the menus of all the trendy restaurants. My mum came home from Slimming world last week saying that she was going to make pulled pork. I was a little dubious but I decided to help her out with it as I do love me some pulled pork. It took us about 15 minutes to put everything together in the morning and whilst she was at work I checked on it and stirred the sauce and poured it over the pork joint so it didn't dry up. Our kitchen smelt amazing by the time it was finished. This recipe does require a slow cooker. The recipe is originally from the Slimming World website and called for 250g of tomato puree. We had to make this up with passata as we didn't have enough. It did taste very tomato-y so if I were to make this again I would probably half the amount used.

1 Lean pork joint
5 Tablespoons of Worcestershire sauce
1 Tablespoon of mustard 
50g of Tomato purée
200g of Passata 
2 Crushed cloves of garlic
3 Tablespoons of Stevia
3 Tablespoons of balsamic vinegar

1. Cut all visible fat off of the pork.
2.  Turn on a slow cooker and add all other ingredients to the slow cooker.
3. Stir until the ingredients are well mixed.
4. Add the pork and pour some of the sauce over the top.
5. Cook for about 5-6 hours depending on the size of your joint of pork, occasionally check on it and stir the sauce.
6. Remove the joint from the slow cooker and allow to cool.
7. Shred the meat with two forks and transfer to a pan.
8. Pour the sauce over the meat and heat in the pan until warm.

I had mine on a roll the next day for lunch but my mum had hers on a roll with some potato wedges that night for her dinner. It's absolutely gorgeous and smells amazing. This recipe makes enough for about 4 or 5 rolls and will keep in the fridge for a few days.

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