Slimming World Pulled Pork

This Slimming World Pulled Pork recipe is so good and so easy to make. It can be cooked in a slow cooker or conventional oven.

Course Pork Recipes

Cuisine Slimming World Friendly

Prep Time 1

Cook Time 6

Total Time 7

Servings

Calories 915kcal

Author Michelle Ordever

Equipment

Ingredients

1.2 kg/2½ lbs lean pork shoulder joint skin and visible fat removed (*see notes)

For the Spice Rub

2 tsp sweet smoked paprika
2 tsp dried oregano
2 tsp mild chili powder
2 tsp mustard powder
1 tsp salt
½ tsp black pepper

For the Sweet Potato Wedges

1 kg/2 lbs sweet potatoes cut into wedges
Low-calorie cooking spray
Salt and freshly ground black pepper
Garlic granules optional

For the Sauce

500 g/16 oz passata/tomato sauce
3 Tbsp Worcestershire sauce
3 Tbsp red wine vinegar
4 garlic cloves crushed
1 level Tbsp sweetener
2 tsp sweet smoked paprika
2 tsp dried oregano
2 tsp mild chili powder
2 tsp mustard powder
1 tsp salt
½ tsp black pepper

For the Apple Slaw

½ small cabbage shredded
1 green apple cored and diced
3 spring onions chopped
20 g/1 oz fresh coriander/cilantro leaves roughly chopped
100 g/3½ oz fat-free natural fromage frais
2 level Tbsp extra-light mayonnaise
Juice of 1 lemon
1 Tbsp white wine or cider vinegar

Instructions

To make the spice rub, mix together the paprika, oregano, chili powder, mustard powder, salt, and pepper in a small bowl and rub all over the pork.
To cook in a conventional oven, place the seasoned pork onto a non-stick baking tray and cook for 3 hours in a preheated oven 160C/320F/Gas 3.
To cook in a slow cooker, place the seasoned pork into the pot with a splash of water and cook on high for 6-8 hours, or low for 8-12 hours.
Place the sweet potato wedges into a bowl and spray with cooking spray. Season well with salt and freshly ground black pepper, and sprinkle with about a teaspoon or so of garlic granules if using. Toss to combine and transfer to a non-stick baking sheet.
Cook the wedges at 200C/400F/Gas 6 for 30-40 minutes, turning halfway.
NOTE: if you are cooking the pork in the oven, you can increase the heat after 3 hours to accommodate the potato wedges. Place the wedges above the pork and continue cooking at the higher temperature.
To make the sauce, place the passata, Worcestershire sauce, red wine vinegar, garlic, sweetener, spices, salt, and pepper into a saucepan. Bring to the boil, then simmer for 20 minutes, stirring occasionally until thick.
To make the apple slaw, place the cabbage, apple, spring onions, and coriander into a mixing bowl.
In another bowl, make the dressing by combining the fromage frais, mayonnaise, lemon juice, and vinegar and pour over the slaw. Toss to combine. Season with salt to taste.
When the pork is cooked, shred with 2 forks and stir through the sauce.
Serve with the potato wedges and slaw on the side.

Notes

*This should leave you with about 800g - you can ask your butcher to do this for you.

This recipe for Pulled Pork with Apple Slaw & Sweet Potato Wedges serves 4 and is ½ Syn per portion when Food Optimising on Slimming World

Nutrition