SERVINGS: 10
PER SERVING
CALORIES: 407
PROTEIN: 40g
CARBS: 46g
FAT: 7g
INGREDIENTS
Pork shoulder (fat removed) | 1.5kg
Chicken stock | 150ml
Brown sugar | 2 tbsp.
Chilli powder | 1 tbsp.
Cumin | 1 tbsp.
Sweet potato | 180g per serving
For the sauce
Coconut oil | 1 tsp.
Chilli powder | 1 tbsp.
Passata | 500g
Stevia sweetener | 4 tbsp.
Balsamic vinegar | 8 tbsp.
Worcestershire sauce | 2 tbsp.
Mustard powder | 1 tsp.
METHOD
For the pork
1. Combine sugar, chilli powder & cumin. Dry the pork with kitchen towel and cover in the spice mix.
2. Put into the slow cooker with the chicken stock and cook on low for 6-8 hours.
3. Once done, remove Pork and shred using 2 forks. Dispose of any excess liquid.
For the sauce
1. Add all ingredients to a pan and bring to a simmer
3. Let the sauce reduce down for around 15 mins stirring through.
4. Pour over the pork and serve with sweet potato mash & our Strength feeds coleslaw
