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2 Tbsp olive oil
1 onion, sliced
2 cloves garlic, chopped
1 green capsicum, sliced
750 g boneless pork rump or shoulder, rind removed
½ cup Wattie's BBQ Sauce
¼ cup cider vinegar
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 tsp Gregg's Smoked Paprika
½ tsp Gregg's Ground Chipotle
420 g can Wattie’s Mild Chilli Beans
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How do I make it ?
Heat the olive oil in a large pan over medium heat. Add the onion, garlic, green capsicum and cook for 3 to 4 minutes until softened. Place into the bottom of a slow cooker. Season the pork with salt and pepper then place on top of the onions.
Combine the Wattie’s BBQ Sauce, cider vinegar, Worchestershire sauce, Dijon mustard, Gregg’s Smoked Paprika and Gregg’s Ground Chipotle then pour over the pork. Turn the pork to coat in the sauce.
Cover and cook on low for 6 to 8 hours until the pork is tender. Remove the pork from the cooker and shred with two forks. Return to the cooker with the Wattie’s Mild Chilli Beans. Cover and cook for a further 15 minutes until the beans have warmed through.
Serve with Mixed Ancient Grains (wild rice and quinoa) and a green salad.
Kraft Kitchen Tips!
Delicious served in buns with coleslaw and pickled red onions.
Wattie's® BBQ Sauce is a tasty sauce with a smoky flavour, perfect for adding to meat before you barbecue or as a condiment, once meat is cooked. Available in a 560g Upside Down bottle or EZ Squeeze 580g bottle (ideal for kids).
To create NZ's top-selling chilli beans we add nourishing red kidney beans to a thick and rich blend of tomatoes, capsicum, onion and chilli powder. The delicious mild flavour is suitable for the whole family.