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BBQ Pulled Pork Loaded Fries

Slimming World Syns: Zero
Weight Watchers: Coming Soon
This is a slow cooker recipe: 6-8 hours on high or 8 - 10 hours on low.
Course Lunch, Main Course
Servings 3

Ingredients

  • 1.3kg – 2kg Pork Shoulder (All visible fat removed before cooking)
  • 500g Passata
  • 5 tbsp Worcestershire Sauce
  • 2 tbsp Balsamic Vinegar
  • 2 Garlic Cloves (Crushed)
  • 1 tsp Mustard Powder
  • 2 tbsp Granulated Sweetener
  • ½ tsp Paprika
  • ½ tsp Smoked Paprika
  • 5 Large Floury Potatoes (Roughly Peeled, Sliced into french fries)
  • 90g Red Leicester Cheese (3 x Healthy Extra A)
  • Frylight
  • Salt & Pepper

Instructions

  • In the morning:
  • Add Passata, Worcestershire sauce, Balsamic vinegar, Mustard powder, Sweetener, Paprika, Smoked Paprika, Garlic, Salt and Pepper to a small saucepan. Simmer for 10 minutes until the sauce thickens.
  • In a hot frying pan (or slow cooker if it can be used on hob) sear each side of your pork.
  • Transfer the pork to your slow cooker, cover with sauce and cook for 6 - 8 hours on high or 8 - 10 hours on low.
  • 40 minutes before the the pork is ready:
  • Preheat oven 220c/200c fan/Gas 7
  • Wash potatoes in warm water, par boil in salt water for 5 minutes.
  • Drain potatoes, pat dry with kitchen paper as much as possible. Place onto a baking tray and cover with a good helping of Frylight. Season with salt and pepper before placing in the oven for 25 - 30 minutes.
  • Remove fries and top with grated cheese. Place bake into the oven for 2 minutes.
  • Remove fries and cover with pulled pork and any other delicious toppings you fancy.
  • Place back into the oven for 3 minutes before serving.