12 Weight Watcher Points
I’ve pointed each element of this recipe so that you can pick and choose which parts you want to include or replace with another. I had 80g cooked pulled pork (3 WWP ) with 2 WWP worth of BBQ sauce, 1WWP worth of spicy slaw, a Warbie Thin (3 WWP ) and 150g potato wedges (3 WWP ) for a total of 12WWP.
For the pulled pork
This pork serves at least 10 people – when serving 10 it is 3wwp each
Alternatively you can measure your portion out cooked – 80g is 3wwp
1.45kg Pork Shoulder, raw
2 x onions, sliced
3 or 4 garlic cloves, lightly crushed
3 or 4 bay leaves
1 tbsp smoked paprika and mustard powder
1 tsp ground cumin, cinnamon and chilli powder
1 tsp salt and cracked black pepper
400ml chicken stock
For the BBQ sauce
This sauce is only 2sp per person when serving 6 people.
2 cloves of garlic, peeled and crushed
2 tbsp Worcestershire sauce
1 tbsp dark brown sugar
1 tbsp white wine vinegar
1/2 tsp smoked paprika and cumin
¼ tsp mustard powder and salt
Pinch of chilli powder (more if you like it spicy)
For the Spicy Mexican Slaw
This slaw serves a minimum of 6 people for 1sp each – you can reserve a little of the dressing to use as a dip for your wedges if you like
½ white cabbage, finely shredded
2 carrots, peeled and finely chopped into sticks
1 red onion, thinly sliced
1 tbsp white wine vinegar
4 tbsp half fat mayonnaise
2 tbsp half fat sour cream
½ tsp chipotle paste
Juice of ½ lime
To oven cook
Preheat the oven to 150c.
In the bottom of a roasting tin, scatter the onions, garlic and bay leaves.
In a bowl mix together the rest of the spices with the salt and pepper. Pat the meat dry and then rub the spices into the meat getting into all the nooks and crannys. Place the meat on top of the onions, pour the stock around it and then pop a lid (or tin foil) on the roasting tin and pop in the oven for around 4 hours until falling apart.
Lift the pork out the pan and pop to one side to rest for around 15 mins (while you make the sauce).
In a sauce pan pop the onions and bay leaves (out of the roasting tin) with all the other sauce ingredients. Discard the garlic. Simmer for five minutes until the sauce thickens and then take off the heat.
Remove all of the fat from the pork and discard (unless you have a none dieter in your house who insists on eating the cracking!). Using two forks shred the meat until you have a nice big pile of gorgeous meat. Take 320g (enough for 4 people, 80g per person if less) of the meat from the pile and pop into the BBQ sauce mixture, combining well.
To make the slaw mix the mayonnaise, sour cream, chipotle and lime in a small bowl. In a large bowl pop all the veg with the white wine vinegar. Toss and then add the mayonnaise sauce, mixing so it is evenly distributed.
To serve pop some salad leaves on the bottom of your bun, top with slaw then the pulled pork and then top with the bun.
Serve with the smoky potato wedges and enjoy!
To slow cook
If you prefer to slow cook begin by scatter the onions, garlic and bay leaves in the bottom of a slow cooker.
In a bowl mix together the rest of the spices with the salt and pepper. Pat the meat dry and then rub the spices into the meat getting into all the nooks and crannys. Place the meat on top of the onions, pour the stock around the meat and cook for 8-12 hours on MEDIUM. Follow the rest of the recipe as above.