Slow cooked pull pork
- 2kg Pork Shoulder, all fat removed
- 1 tsp Mustard powder
- 3 tbsp Balsamic vinegar
- 2 cloves Garlic, crushed
- 2 tbsp Sweetener
- 5 tbsp Worcestershire sauce
- 500g Pasatta
Turn on slow cooker.
In a bowl, mix Worcestershire sauce, passata, balsamic vinegar, garlic, mustard powder and sweetener.
Stir well and add seasoning.
Pour mixture into a saucepan and simmer for 10 -15 mins, until the sauce has started to thicken.
Meanwhile heat some low cal oil in a sauce pan over medium heat.
While it heats, remove all fat from the pork.
Add the pork to the pan and sear all sides.
Remove the pork from the pan and transfer to a slow cooker.
Coat with the sauce and cook for 8 hours, or until the pork is tender and cooked through.
Remove the pork from the slow cooker and place on a cutting board.
Allow to cool for approx 10-15 mins, then shred into chunks using a knife and fork.
Serve with a side of Unislim chips (Free to Choose) and lighter than light mayonnaise.