Pop the pork in a slow cooker, or the oven on low while you’re out all day, and the result is the most succulent meat imaginable. It can literally be pulled away with a fork – delicious! Serve in a fresh roll with coleslaw and chips!

SERVES 8 – PREP 30 MINS – COOK 8 HOURS

2 cloves garlic, peeled and crushed

8 tbsp tomato ketchup

4 tbsp cider vinegar

2 tbsp paprika

2 tbsp dark muscovado sugar

2 tbsp Worcestershire sauce

2 tbsp Dijon mustard

1.5-2kg boneless pork shoulder

Baps, coleslaw and chips, to serve

 

 

1 Mix together the garlic, ketchup, vinegar, paprika, sugar and mustard to make barbeque sauce.

2 Spread the sauce thickly over the pork and put it in a bowl, (if you’ve time you could cover with cling film and leave it to marinate in the fridge for 2 hours, or overnight.)

3 Put the pork and sauce into 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. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender.

4 Remove the pork from the slow cooker or oven. Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.

5 Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

Shortcut: use a shop bought barbeque sauce instead of making your own.

Per serving: 237 cals, fat 7g, (2g saturated), 8g carbs

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