Cooking sauce for pulled pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup (180ml) tomato ketchup3/4 cup (180 ml) water1/4 cup (60ml) vinegar e.g. cider vinegar, white or red wine vinegar, rice vinegar1 tsp salt1/4 tsp black pepper1 tsp paprika1 tsp dried mustard powder1/4 tsp ground cumin1 1/2 tbsp (22.5 ml) worcestershire sauce1 tsp chilli powder1 tbsp brown (or any) sugar1/2 cup (125ml, about one small onion) minced onion 1 clove minced garlic or to taste
Put all ingredients in a saucepan and bring to simmer. Simmer uncovered for about 20 mins. Put pork joint(s) in casserole dish or slowcooker dish and pour heated sauce over them.
Cook in slowcooker or casserole (in oven) until meat is tender enough to shred. Slow-cook timing will depend on your slow-cooker - consult your cooker's manual. Allow about 3 hours at a low oven temperature if cooking in a casserole - but check it from about 2 hours.
Serving Size: Enough for a 3lb/1.5kg pork shoulder or two mini shoulder joints weighing 700g each
Number of Servings: 6
Recipe submitted by SparkPeople user SERIN6172.
Cook in slowcooker or casserole (in oven) until meat is tender enough to shred. Slow-cook timing will depend on your slow-cooker - consult your cooker's manual. Allow about 3 hours at a low oven temperature if cooking in a casserole - but check it from about 2 hours.
Serving Size: Enough for a 3lb/1.5kg pork shoulder or two mini shoulder joints weighing 700g each
Number of Servings: 6
Recipe submitted by SparkPeople user SERIN6172.
Nutritional Info Amount Per Serving
- Calories: 48.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 280.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.0 g
- Protein: 0.6 g
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