Prep
20 MIN
Cook
8 HRS
Ingredients
2 kg
Pork shoulder
2 tbsps
Heinz Double Concentrated Tomato Puree
1 tbsp
Paprika
1 tsp
Chilli flakes
1
Onion, sliced
4
Garlic cloves, minced
500 g
Heinz classic passata
1 tbsp
Smoked Paprika
3 tbsps
Balsamic vinegar
50 g
Dark brown sugar
2 tbsps
Honey
1 tsp
Dijon Mustard
1 tsp
Garlic powder
2 tsps
Worcester sauce
-
Few drops of tabasco
½ tsp
Black pepper
_________
FOR THE RED CABBAGE SLAW
½ large
Red cabbage, shredded
2 large
Carrots, grated
4
Spring onions, thinly sliced
3 tbsps
Mayo
1 tsp
Dijon Mustard
_________
TO SERVE
8
Brioche buns
-
Cheddar cheese
-
Sweet potato fries
Instructions
Step 1
In a slow cooker, place pork, tomato puree, paprika, chilli flakes, onion, and garlic. Add 100g of Heinz passata. Cook on low for 8 hours until tender, turning halfway.
Step 2
In a pan, combine remaining passata, smoked paprika, balsamic vinegar, sugar, honey, Dijon, Worcester sauce, Tabasco, and pepper. Simmer until thickened. Season and cool.
Step 3
Mix cabbage, carrots, spring onions, mayo, and Dijon for the slaw.
Step 4
Shred the cooked meat, add 8 tbsp sauce, and mix.
Step 5
Fill buns with pulled pork, top with slaw, cheese, extra sauce if desired, and serve with fries.