Sugar, Smoked Paprika (14%), Modified Starch, Garlic Powder (13%), Onion Powder (13%), Salt, Flavourings, Smoke Flavouring, Yeast Extract, Colours (Plain Caramel, Paprika Extract), Molasses Powder, Black Pepper, Acid (Citric Acid), Anti-caking Agent (Silicon Dioxide).
No hydrogenated fat, artificial colours, added preservatives or MSG.
Each pack serves 4
1 sachet Schwartz Slow Cookers BBQ Pulled Pork Recipe Mix
1.4kg (3lbs) boneless pork shoulder, trimmed of fat
125ml (5oz) tomato ketchup
2 tbs brown sugar
3 tbs cider or white wine vinegar
1. Place pork into your slow cooker pot.
2. Mix sachet contents with tomato ketchup, sugar and vinegar. Pour over pork.
3. Cover and cook for up to 4 hours on HIGH or up to 8 hours on LOW, or until meat is tender and cooked through. (Keep covered during cooking. Slow Cookers vary. Directions based on a 3.5 litre Morphy Richards model.)
4. Remove lid, carefully place pork onto a plate or board and shred with 2 forks. Return to the slow cooker and combine with the sauce. Serve in brioche buns with crunchy coleslaw.
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 slow cooker as above.
Store in a cool, dry place out of direct sunlight.