Delicious pull-apart pork with a smoky flavour is a dish everyone will love. Combined with mashed potatoes and peas, it's a classic that can't be beaten.
- 2 x 1 kg pieces pork neck trimmed
- 2 Tbsp plain flour
- salt and pepper to taste
- 2 Tbsp olive oil
- 2 onions finely chopped
- 4 cloves garlic crushed
- 1 cup chicken stock
- 1 cup barbecue marinade
- 1 Tbsp smoky barbecue seasoning
- instant mashed potatoes to serve
- steamed fresh peas to serve
- Coat pork in flour seasoned with salt and pepper. Shake off excess, reserving the
- Heat oil in a large, non-stick frying pan over a high heat. Add pork in two batches. Cook, turning occasionally, for about 4 to 5 minutes, or until browned all over. Transfer to a removable bowl of a 5 to 6-litre capacity slow cooker
- Add onions and garlic to same pan over a moderate heat. Cook, stirring occasionally, until soft.
Transfer to slow cooker.
- Whisk stock, marinade, seasoning and reserved flour in a jug. Pour over pork. Cover with lid.
- Cook on low for about 7 to 8 hours, or until pork starts to fall apart. Remove pork from cooker. Thickly shred. Return to cooker. Stir to coat in sauce mixture.
- Serve pork with mashed potatoes and steamed peas.
Portuguese barbecue marinade and smoky barbecue seasoning are both available in the sauce section of major supermarkets
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||20.4 g|
|Total carbohydrates||27.5 g|
|- Sugars||11.9 g|
|Dietary fibre||1.7 g|