Wondering how to make pulled pork that falls apart beautifully? Low and slow cooking is the answer! Our BBQ pulled pork is brilliant in a butty.
- 550g Anko Tomato Sauce
- 5 tbsp Worcestershire Sauce
- 3 tbsp Badia Balsamic Vinegar
- 1 tsp Mustard Powder
- 2 Garlic Cloves, crushed
- 3 level tbsp Sweetener
- Salt and Pepper, to taste
- 1.5-2kg Pork Shoulder, visible fat removed
In a small bowl, mix the Tomato Sauce, 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, heat a non-stick frying pan until hot, then sear the pork on all sides. Transfer to a slow cooker, coat with the sauce and cook for 8-12 hours on low, with the lid on.
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.
Serve and Enjoy with your favourite sides.
Check out our recipe for the perfect fries in 7 steps.