Heard about this recipe at Slimming World and it is going to become a firm favourite. Served it to Caroline and Mike whilst nursing Chloe with Chickenpox and Caroline with a sore throat, so very easy to do. You can cook it in the oven and the glaze will go more sticky but I did mine in the slow cooker which kept the sauce more fluid. Enjoy.
900 kg boneless pork roast
1 carton passata
5 tbsp Worcestershire sauce
3 tbsp balsamic vinegar
1 tsp mustard powder
2 cloves of garlic, crushed
1 tbsp brown sugar or sweetner if on a diet
black pepper
In a small bowl, mix tomate puree, Worcestershire sauce, balsamic vinegar, mustard power, garlic and seasoning. Transfer to a small pan and simmer for 15 minutes, or until sauce thickens.
Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot pan sprayed with fry light or olive oil. Transfer to a roasting tin lined with aluminium foil and pour the sauce over the pork making sure all the meat is covered. Cover with the foil and bake on 160 C for 4 - 5 hours or like me bung it in a slow cooker on low all day.
Remove the pork from the oven/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.
Serve with
Lettuce, Beetroot, Coleslaw (make your own with shredded cabbage, carrot and onion and fat free natural fromage frais and a pinch of mustard powder) and Chips (sin free, of course.) Preheat oven to 220 C. Cut potatoes into wedges, I like to leave the skins on. Wash and dry thoroughly. Line a baking tray with non-stick foil. Place potatoes in tray and spray well with Fry Light. Cook for approx. 30 mins.
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