I’ve been meaning to experiment with a sugar free pulled pork recipe for ages. I was quite happy with this- it’s not covered in a BBQ sauce but has plenty of that tangy BBQ taste. The maple syrup provides enough sweetness and even my hubby admitted he liked it just as much as the more sugary version I’d usually make! A success!
Pork shoulder (I’m using a 1.7kg joint because it was the smallest one they had- 1kg would be plenty for a family of 4)
1 small onion
2 teaspoons of mild chilli powder
1 teaspoon of garlic powder
1 teaspoon of paprika
1/2 teaspoon of allspice
1/4 teaspoon of cayenne pepper
Salt and pepper
1 bay leaf
150ml white wine vinegar
150ml maple syrup
Juice of 1 lemon
2 tablespoons of tomato purée
1 tablespoon of cider vinegar
2 teaspoons of Dijon mustard
1 teaspoon of fish sauce
Finely dice the onion
Put the pork join into the slow cooker
Add the onions,
The chilli powder, paprika, cayenne pepper, garlic powder, allspice and a little salt & pepper
Carry on adding the ingredients- the white wine vinegar, cider vinegar and bay leaf
Maple syrup and lemon juice,
Tomato purée, fish sauce and mustard. Give everything a little mix and leave to cook on low for 8hrs (or auto for 6hrs)
Remove the joint and use 2 forks to shred the pork into strands. Discard any large fatty parts.
Put back into the slow cooker and mix through with the liquid then leave to cook for a further 30-60mins.
Serve on bread or on its own- makes a great weekend treat or even a party food everyone will love!