Brown Sugar, Modified Starch, Smoked Paprika (17%), Flavourings, Garlic Powder (11%), Onion Powder (11%), Salt, Colours (Plain Caramel, Paprika Extract), Black Pepper, Acid (Citric Acid), Anti-Caking Agent (Silicon Dioxide), Smoke Flavouring
Store in a cool, dry place out of direct sunlight.
For OUR RECIPE you will need...
1 sachet Schwartz Gluten Free BBQ Pulled Pork Recipe Mix
1.4kg (3kg) boneless pork shoulder, trimmed of fat
125ml (5oz) tomato ketchup
2 tbs brown sugar
3 tbs cider vinegar or white wine vinegar
1. Pre-heat 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.
Hints & Tips...
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 as above.
|Per 100g |
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = 1/8 of Our Recipe
**% of Reference Intake of an average adult (8400kJ/2000kcal)