Cooking the meat at low temperature for a long time makes it so tender, that it can be easily pulled with a fork. It can then be savoured in a sandwich or as a main course with vegetables.
1/2 | onions, finely chopped | 100 g | |
2 cloves | garlic | ||
2 tbsp | canola oil | 30 mL | |
3/4 cup | ketchup | 190 g | |
1/3 cup | apple cider vinegar | 85 mL | |
1/3 cup | apple jelly | 110 g | |
1 tbsp | brown sugar | 12 g | |
1 tbsp | Worcestershire sauce | 15 mL | |
1/2 tsp | Tabasco sauce | 1.25 mL | |
1 tbsp | Dijon mustard | 16 g | |
1 tsp | dried oregano | 1 g | |
1/8 tsp | cayenne pepper | 0.4 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 kg | pork shoulder, without rind, fat removed |
A slow cooker is needed to make this recipe.
per 1 serving (180 g)
Amount % Daily Value |
Calories 310 |
Fat 13 g 19 % |
Saturated
3.2 g
16 % |
Cholesterol 80 mg |
Sodium 160 mg 7 % |
Carbohydrate 27 g 9 % |
Fibre 1 g 5 % |
Sugars 22 g |
Net Carbs 26 g |
Protein 23 g |
Vitamin A 66 % |
Vitamin C 14 % |
Calcium 3 % |
Iron 15 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 2 ½ |
Fats | 2 ½ |
Other Foods | 1 |