As demonstrated at our demo at Kirkpatrick Memorial Presbyterian Church by Joanne from Warden Bros
1.5-2kg pork shoulder
5 tbsp Worcestershire sauce
1 tsp mustard powder
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
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.
Meanwhile, sear pork on all sides in a hot frying pan.
Transfer pork to a slow cooker coat with the sauce and cook for 8-12 hours on LOW.
Remove the pork from the slow cooker and place on a cutting board.
Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.
Remove the sauce from the pan and set aside to drizzle on the meat later.