1.5-2kg pork shoulder, all fat removed
5tbsp Worcestershire sauce
1tsp mustard powder
3tbsp balsamic vinegar
2 garlic cloves, crushed
In a small bowl, mix passata, 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, trim and remove all visible fat from the pork and sear all sides in a hot frying pan. Transfer to a slow cooker coat with the sauce and cook for 8-12 hours on the medium setting.
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 on the meat later.
Serve with a dollop of sauce, steamed green beans and a wholemeal roll.
Credits : http://www.goodtoknow.co.uk/
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