Recipe post - BBQ pulled pork

Halloween is the epitome of autumn. It's often chilly, dark and there's a magic electricity in the air. Ghosts and ghouls lie around every corner waiting to pounce. So.. don't go out. Stay inside, by a cosy fire, put Strictly on and enjoy this absolute treat of a meal - which isn't too sore on the purse either. This recipe is free on the Extra Easy Slimming World plan, and the wholemeal roll to serve is HEB.

Ingredients:

Sauce doing its thang

• 1.5-2kg pork shoulder, all fat removed
• 5 tbsp Worcestershire sauce
• 1 tsp mustard powder
• 500g passata
• 3 tbsp balsamic vinegar
• 2 cloves of garlic, crushed
• 3 tbsp sweetener
• Salt and freshly ground black pepper

Method:

1. Preheat oven to 180 degrees Celsius.

2  In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener and seasoning. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.

Fat removed, waiting for sauce

3. Once ready, pour over pork joined in a deep baking dish, well lined with tin foil. Make sure all of the meat is covered.

4. Cover the entire tray with tin foil, leaving space between the foil and the top of the joint. Slow roast for approximately 3 hours (check packaging for exact cooking time required).

5. Once out of the oven, shred with forks, the meat should come apart quite easily. Stir in among the sauce on the tray. Serve with wholemeal rolls (HEXB) and a crisp spinach salad, seasoned and drizzled with balsamic vinegar.

This recipe was originally for a slow cooker from the Slimming World website, however I have adapted it for a shorter cooking time in the oven. I am SO ANNOYED with myself that I forgot to take a picture of the shredding and the finished product. It really looks (and tastes) great.