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Makes 4-6
Prep Time 15 minutes
Cook Time 6-7 hours
Easy
Ingredients
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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
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. Step 2
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. Step 3
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. Step 4
Serve with Mixed Ancient Grains (wild rice and quinoa) and a green salad. Tips
Delicious served in buns with coleslaw and pickled red onions.
What do I need?
Select All
1
2 Tbsp olive oil
2
1 onion, sliced
3
2 cloves garlic, chopped
4
1 green capsicum, sliced
5
750 g boneless pork rump or shoulder, rind removed
6
½ cup Wattie's BBQ Sauce
7
¼ cup cider vinegar
8
1 Tbsp Worcestershire sauce
9
1 Tbsp Dijon mustard
10
1 tsp Gregg's Smoked Paprika
11
½ tsp Gregg's Ground Chipotle
12
420 g can Wattie’s Mild Chilli Beans
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