Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Slow-cooked, smoky shredded pork.
Equipment: Roasting tin with lid or foil
Measures and names
Ingredients
- 1.5 kg pork shoulder
- 2 tbsp smoked paprika
- 1 tbsp each garlic and onion powder
- 1 tsp cumin
- 1 tsp mustard powder
- 2 tbsp cider vinegar
- 1 tbsp oil
- Salt and black pepper
- Slaw, to serve
Method
- Mix the paprika, garlic and onion powders, cumin, mustard powder, vinegar, oil and a good pinch of salt into a paste, and rub it all over the pork.
- Heat the oven to 150°C (fan 130°C). Sit the pork in a roasting tin, cover tightly with foil, and cook for about 4 hours, until a fork twists easily in the meat.
- Rest, still covered, for 20 minutes.
- Shred with two forks and mix through the pan juices — that's where the flavour is.
- Taste for salt and serve piled onto a crunchy vinegary slaw.
Swaps and tips
Feeds a crowd and freezes brilliantly in portions. Also works in a slow cooker on low for 8 hours. Bottled BBQ sauce is mostly sugar — the rub and juices don't need it.
Add carbs for the family (optional)
For the family, serve in wholemeal wraps or rolls, or with a baked sweet potato. Keep the on-plan version over slaw or a big salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 2 g | 2 g | 35 g | 461 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
