This recipe is a combination of a few I found on the web, but based mostly on the one from "Not Quite Nigella" - recommended by Wonder and Katiej
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After making the marinade / sauce, you can cook the pork in a slow cooker, the oven or pressure cooker.
After cooking the meat, the sauce can be reduced down if needed to pour over the shredded meat.
Ingredients:
1 onion
2 cloves garlic
200 grams tomato sauce (ketchup-type sauce)
180 grams water
60 grams apple cider vinegar , can use white vinegar or lemon juice
1 tablespoon brown sugar
2 tablespoon worcestershire sauce
1 teaspoon salt
1 teaspoon paprika - can replace some or all of this with smoked paprika
1 teaspoon dried mustard powder
1 teaspoon chili powder, or to taste
¼ teaspoon freshly ground pepper
¼ teaspoon ground cumin
Pinch smoked paprika, or more to taste.
Method:
1. Mince onion and garlic in TMX speed 5 for 5 seconds.
2. Add all other sauce ingredients and cook 20 mins, 100 degrees, speed 2
3. Pour sauce over pork. This can be cooked in the oven on low heat for 4 hours or until it is falling apart, or in a slow cooker on low 8-10 hrs or until falling apart. Can also cook in a pressure cooker.
4. Remove the pork and let it stand. Strain the juices into a jug and let the fat come to the top. Remove the fat, and save some of the pan juices to add back onto the pork. Reduce the sauce if necessary
5. Shred the meat, and serve with sauce, coleslaw and soft rolls.
