Ingredients
Serves: 4
- 1 joint pork
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons English mustard
- 3 tablespoons dark muscovado sugar
- 30ml dark soy sauce
- 300ml tomato ketchup
- 500ml water
Method
Prep:30min ›
Cook:4hr ›
Ready in:4hr30min
- Preheat the oven to 220 C / Gas 7.
- Remove fat from pork. Mix all the ingredients into a lidded casserole dish, then add the pork.
- Place in the preheated oven for 30 minutes. Baste the pork with the juice in the dish, then reduce temperature to 180 C / Gas 4 for the remainder of cooking. Baste every half hour or so.
- After 3 hours, or once pork is tender, remove pork from the juices and pull apart with 2 forks. Transfer pork back in to the dish along with the juice, and cook for 30 minutes more.
Use for leftovers
In crusty rolls!
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
This was lovely, I did tweak it a little though, instead of the onion and garlic powder, used a clove of minced garlic and medium size onion minced. I used less ketchup and liquid as it was in the slow cooker and the end result was delicious, had it heaped in floury baps, kids 'n' all loved it. - 21 Oct 2013
Used a slow cooker and it turned out perfect. The mustard complements the pork well. - 17 Feb 2015
This is beautiful! So yummy. Small tweak - didn't have any onion powder so used a bit of spicy paprika....not similar but tasted yum! - 15 Apr 2014