YUM. An autumn classic made healthy-ish. And totally delicious. :)
- 1.5 kg pork shoulder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp mustard powder
- 2 tbsp xylitol or rice syrup*
- 1-2 tbsp olive oil
- salt and pepper
- 1 cup (250ml) water or stock
- 1/2 batch sugar free BBQ sauce**
- 1/2 red cabbage, grated
- 1 large or 2 small carrots, grated
- 1 cored apple, grated
- 4 tbsp olive oil-based mayonnaise***
- juice of 1/2 lime
- 2 tbsp sesame seeds
- burger buns (wholemeal or sourdough are best)
- large bowl of salad leaves (rocket is great), optional
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Mix all the spices and sweetener together with the oil and seasoning to make a paste. Rub over the pork shoulder. Place in a slow cooker and cover with water or stock. Cook for 6-8 hours on Low, or 3-4 hours on High (Low is best if you have the time).
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"Pull" the pork by shredding with two forks, discarding any large bits of fat you find.
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Make the coleslaw by mixing the grated vegetables and apple (I like to grate them in a food processor which takes seconds) with the mayonnaise. Squeeze the lime over the top and sprinkle with sesame seeds. Mix and set aside.
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Smother the pulled pork in the barbecue sauce and serve stuffed inside burger buns with the coleslaw.
* although rice syrup is counted as the WHO as a "free sugar", we tend to prefer it over honey or maple syrup as a liquid sweetener since it is fructose free.
**here is the BBQ sauce recipe!
***avocado oil or butter based ones are also great.