Gluten Free Slow Cookers BBQ Pulled Pork
For our recipe you will need…:
1.4 kilograms (3 kilograms) boneless pork shoulder, trimmed of fat
125 millilitres (5 ounces) tomato ketchup
2 tablespoons brown sugar
3 tablespoons cider vinegar or white wine vinegar
For a little inspiration…
Why not try making BBQ pulled beef, combine sachet contents with 125g tomato purée, 150ml cold water, 2 tbs brown sugar and 2 tbs red or white wine vinegar. Pour over 1.4kg (3lbs) beef brisket and cook in casserole dish as above.
- 1 Pre-heat the oven to 150°C, 300°F, Gas Mark 2.
- 2 Place the pork into a casserole dish. Combine the ketchup, sugar, vinegar with the sachet contents and pour over the pork. Cover and cook for 4 hours or until cooked through.
- 3 Carefully remove from the casserole dish and place onto a plate, shred the pork with 2 forks and return to the dish with the sauce.