- 1 pork joint, about 1.75kg
- 300ml passata
- 1 tbsp sweet chilli sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp black treacle
- 1 tsp English mustard
- 2 level tsp smoked paprika
- 1 level tsp Asda Dried Minced Garlic
- Watercress, to serve
- Extra special coleslaw, to serve
- Rolls, to serve
Remove the skin and most of the fat from the pork, then put in the slow cooker. Put the passata in a small pan with the sweet chilli sauce, Worcestershire sauce, balsamic vinegar, treacle, mustard, paprika and dried garlic. Stir over a low heat until evenly blended and hot, but not boiling.
Pour the passata mixture over the meat and slow cook for 10 hours (5 hours in the oven).
Remove the meat and set aside. Pour the cooking liquid into a large pan and boil fast, uncovered, until it is reduced by about half.
Pull the meat apart using two forks. Serve drizzled with sauce in the rolls, with the watercress and coleslaw on the side.