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A sweet recipe mix with smoked paprika, garlic and onion for slow-cooked pulled pork.
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.
Usage Tips
For OUR RECIPE you will need …
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
Directions …
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.)
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.
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 in slow cooker as above.
Store in a cool, dry place out of direct sunlight.
Nutritional Information
| Typical Values | Per 100g (as sold) |
Per serving* | %RI** per serving* |
|---|---|---|---|
| Energy | 1339kJ/317kcal | 1059kJ/251kcal | 13% |
| Fat of which saturates |
3.2g 0.7g |
7.5g 2.5g |
11% 12% |
| Carbohydrate of which sugars |
59.2g 20.6g |
8.9g 7.3g |
3% 8% |
| Fibre | 9.5g | 0.5g | |
| Protein | 8.1g | 36.8g | 74% |
| Salt | 11.75g | 1.19g | 20% |
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)