Wednesday, April 1, 2015

Slow Cooker Balsamic Honey Pulled Pork Sliders with Slaw

This was a wonderful feed, especially with it being school holidays here in Victoria and we had a house full of extra children sleeping over.  Fork free dining is always a treat for the kids and adults a like and this was definitely a meal that was a relaxing event - even cooking it was easy.

A piece of Pickled Pork drowned in a thick aromatic marinade slow cooked for 9 hours, shredded apart just before serving and then served with the sauce, coleslaw and nice fresh buns.... every meal should be this easy.

Slow Cooker Balsamic Honey Pulled Pork Sliders with Slaw
(recipe adapted from Just A Taste)
Serves: 12
ProPoints per Serve: 9

1 kilogram Pickled Pork or boneless pork shoulder
1 onion, diced
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry or raspberry jam
1/4 cup hoisin sauce
1 teaspoon crushed chilli
1/2 cup chicken broth
3 cloves garlic, minced
1 tablespoon cornflour
3 tablespoons cold water
1 x 200 gram packet coleslaw kit (with dressing included)
12 slider-sized buns or  dinner rolls

Trim any excess fat from the pork shoulder and place it in the slow cooker.  Sprinkle with onions.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chilli, chicken broth, garlic, salt and pepper.  Pour the sauce over the pork shoulder.

Cover the slow cooker and cook the pork shoulder on LOW for 9 hours until it is no longer pink and is cooked through.

Using tongs, remove the pork shoulder from the slow cooker (reserving the liquids) and place it on a cutting board. Using two forks, shred the pork shoulder into smaller pieces. Place the pulled pork in a large bowl.

Meanwhile remove all liquid from slow cooker into a saucepan, draining the onions out if preferred.  Place over medium heat, slowly bringing to the boil.  In a small bowl, whisk together the cornflour with water.  Whisk through the cornflour, mixing well.  Bring to full boil and cook until it reduces and has thickened slightly for about 5 minutes.  Put into a serving bowl and set aside.

Make the coleslaw as per the packet directions using the sauce included.

Halve the buns. Divide the pulled pork between the buns, drizzling sauce over the pork and serving with some slaw.

Note: I have allowed 3 ProPoints per roll (35g each).  You could also serve with a 0ppt salad on omit the Coleslaw at 1ppts per serve.

(Click here for a printable version of this recipe)

No comments: