We are a family that love diner food. It hasn’t helped us much since most of it is hefty in calories due to the fat, the sauces and extra cheese. My husband tends to gravitate towards BBQ foods such as ribs or pulled pork so when I found this recipe; I was very excited for him!
It does take quite a bit of preparation, for the marinating and such as, it is worth the effort if you enjoy pulled pork. At only one syn per portion, it’s much better than store-bought versions and is just as tasty. The recipe calls for a slow cooker, but alternatively, you could cook in a covered dish in the oven at 140-C/215″ F/Gas Mark 1 for about 6-8 hours, basting with the sauce until the meat is tender. The art of food like this is in the slow cooking.
This BBQ pulled pork would also be excellent food for a slimming world friendly barbeque, more than tasty enough for the non-slimmers. As always, protect your weight loss and double check the syn values! If they aren’t correct, please let me know!
- 1.5-2kg (3-4lb) boneless pork shoulder
- Two cloves garlic, finely diced
- 8 tbsp passata
- 1 tbsp tomato puree
- 2 tbsp paprika
- 4 tbsp cider vinegar
- 2 tbsp dark muscovado sugar (6 syns)
- 2 tbsp Worcestershire sauce
- Four tsp Dijon mustard (2 syns)
- Salt and freshly ground black pepper
- Combine all the ingredients except the pork in a bowl and mix well.
- Spread the sauce thickly over the pork in the bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or preferably overnight.
- Transfer to a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender.
- Once cooked, remove the pork from the slow cooker or oven and leave it to rest for about ten mins.
- Meanwhile, pour the liquid into a small pan and skimming off any fat that can be seen. Boil to reduce and thicken slightly.
- Use two forks to shred the meat into small pieces and stir into the sauce.
- Serve hot in an HEXB bun, along with Slimming World coleslaw and chips
Have you made the pulled pork? How did you serve yours? Let me know in the comments below!