1.3kg – 2kgPork Shoulder[With all visble fat removed at raw]
500gPassata
5 tbspWorcestershire Sauce
2 tbspBalsamic Vinegar
2 Garlic Cloves[Crushed]
1 tspMustard Powder
2 tbspGranulated Sweetener
½ tspPaprika
½ tspSmoked Paprika
Salt & Pepper
Frylight
Instructions
Add Passata, Worcestershire sauce, Balsamic vinegar, Mustard powder, Sweetener, Garlic, Paprika, Smoked Paprika, Pinch Salt and Pepper to a small saucepan. Simmer for 10 minutes until the sauce thickens.
Remove all of the visible fat from the pork shoulder. This is not always easy, but with a sharp knife it can be managed without loosing too much of the meat.
In a hot frying pan and a little frylight sear each side of the pork. Or if you have a saute pot as part of your slow cooker please use this.
Transfer the pork to your slow cooker and cover with the BBQ sauce. Cook on a high heat for 5 hours.Cook on a low heat for 10 hours.