Cooking sauce for pulled pork

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Cooking sauce for pulled pork calories by ingredient


Introduction

Pour over up to a 3lb/1.5 kg pork shoulder joint to go in the slow cooker, or at 300 degrees F/ 150 degrees C in the oven Pour over up to a 3lb/1.5 kg pork shoulder joint to go in the slow cooker, or at 300 degrees F/ 150 degrees C in the oven
Number of Servings: 6

Ingredients

    3/4 cup (180ml) tomato ketchup
    3/4 cup (180 ml) water
    1/4 cup (60ml) vinegar e.g. cider vinegar, white or red wine vinegar, rice vinegar
    1 tsp salt
    1/4 tsp black pepper
    1 tsp paprika
    1 tsp dried mustard powder
    1/4 tsp ground cumin
    1 1/2 tbsp (22.5 ml) worcestershire sauce
    1 tsp chilli powder
    1 tbsp brown (or any) sugar
    1/2 cup (125ml, about one small onion) minced onion
    1 clove minced garlic or to taste

Directions

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.