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recipe

Slow cooked Pulled Pork with Marbella Sauce

  • Preparation Time: 30 mins
  • Serves: 8-10
  • Cooking Time: 240 mins
  • Ready Time: 270 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

1.8kg boneless pork shoulder
1 Tbsp Telegraph Hill Extra Virgin Olive Oil
1 packet Telegraph Hill Marbella Sauce
2 cup tomato sauce
1/3 cup apple cider vinegar

1 tablespoon molasses
1 tablespoon brown sugar
2 small fresh red chillies, finely sliced
1/4 cup fresh coriander leaves

TO SERVE
8 warmed flour tortillas
Salad leaves
Limes, halved

Remove and discard rind from pork.
Cut pork into 4cm pieces.
Heat oil in a large frying pan over medium-high heat.
Cook pork, in batches, for 3 to 4 minutes or until browned.

Transfer to slow cooker.
Add marbella sauce, tomato sauce, vinegar, molasses, sugar and 1/2 the chilli to slow cooker.
Season with salt and pepper. Stir to combine.
Cover. Cook on high for 4 hours (or low for 8 hours) or until pork is tender.

Transfer pork pieces to a chopping board. Using 2 forks, roughly shred. Return pork to sauce. Stir to combine.
Sprinkle remaining pork mixture with coriander.

Serve with tortillas, salad leaves, lime halves and remaining chilli.

Recipe from Taste.com.au and Telegraph Hill.

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