BBQ Pulled Pork

I received a slow cooker for Christmas and couldn't wait to try out Pulled Pork. This recipe is easy to do and tastes delicious!

Serves 4

Extra Easy - 1 syn per portion

Ingredients
1 Pork Tenderloin or Pork Shoulder (all visible fat removed)
1 tbsp Schwartz BBQ Seasoning
1 white onion, sliced
100ml Chicken Stock
3 tbsps BBQ Sauce (3 syns)
1 tbsp Worcestershire Sauce
1 tbsp Wholegrain Mustard (1.5 syns)
1 tbsp Soy Sauce
Salt & Pepper

Method
1. Rub the BBQ seasoning onto the pork. Put the onion into the bottom of the slow cooker and place the pork on top, then pour in the chicken stock. Set the slow cooker to low and leave for 7 hours.
2. Remove the pork and tear into a chunks using two forks.
3. Combine the rest of the ingredients and stir into the chicken stock and onions. Add the pulled pork to the slow cooker and stir through the sauce. Leave on low for a further hour.

Singapore Noodles

Here is a recipe from October's Slimming World magazine that I've decided to put on here for ease of access. I decided to add some chicken and prawns, as well as the recommended pork, in order to make the dish more like one you'd get from the takeaway!

Serves 2

Extra Easy - syns negligable

Ingredients
2 Sharwoods dried egg noodle nests
2 lean pork loins, fat removed and sliced into strips
1 chicken breast, cut into chunks
Handful of raw King Prawns
1 onion, sliced
1 red pepper, sliced
Handful of mangetout, sliced diagonally
Handful of babycorn, diced
Small bunch of Spring Onions, diced
100g beansprouts
2 garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
1 red chilli, finely chopped
1 tbsp mild curry powder
1 tsp tumeric
1 tbsp Asda Sweet Chilli sauce (0.5 syns)
3 tbsps Soy sauce
2 eggs, beaten
Frylight

Method
1. Cook the noodles according to the packet instructions.
2. Stirfry the pork and chicken in a wok sprayed with frylight until cooked through, and remove from the pan.
3. Respray the wok with frylight and stirfry the onion, red pepper, mangetout, babycorn and spring onions until softened.
4. Add the garlic, chilli and ginger and fry for 1 minute.
5. Add the curry powder and tumeric and stirfry for a further minute.
6. Add the pork, chicken, prawns, beansprouts, noodles and 2 tbsps water to the wok and mix through. Then add the chilli sauce and soy sauce and stirfry for 1 minute.
7. Push the mixture to one side and pour in the eggs. Stir them continuously until they are scrambled and cooked through, then combine with the noodles.

Fragrant Pork Stir Fry

This recipe is from the SW site but I made a few tweaks. I definitely recommend this one!

Serves 2

Extra Easy - 0 syns

Ingredients
2 Pork Loins, fat removed, sliced into strips
Half a courgette, sliced and halved
Handful of sugarsnap peas, sliced diagonally
Hanful of tenderstem broccoli
1 red onion, sliced
1 tsp Very Lazy Ginger, finely chopped
2 Garlic cloves, finely chopped
Half a red chilli, finely chopped
Half a pint of Chicken Stock
1 tsp Chicken Bovril
Soy Sauce
Frylight
Black Pepper

Method
1. Stir fry the vegetables until slightly softened.
2. Add garlic, ginger, chilli and pork and stir fry until the pork is sealed.
3. Add the chicken stock and the chicken bovril and season with black pepper. Leave to simmer until the stock has slightly reduced and the pork has completely cooked through.
4. I served mine with SW Egg Fried Rice.

Pork in Black Bean Sauce

A dish from the latest Slimming World magazine. I altered it by adding chilli and swapping the beef for Pork, but I think it would go great with chicken too.

Serves 2

Extra Easy - 1 syn per portion

Ingredients
2 Pork Loins, fat removed, cut into thin strips
1 Yellow Pepper, cubed
1 Red onion, cut into wedges
Half a packet of Mangetout, sliced lengthways in half
Handful of tinned Water Chestnuts, sliced
1 Garlic clove, finely chopped
1 Red Chilli, finely chopped
3 level tbsps Sharwood's Black Bean Sauce (2 syns)
Frylight

Method
1. Spray a wok with frylight and heat. Add the peppers, red onion and mangetout and stirfry until starting to soften.
2. Add the pork, chilli and garlic, and stirfry until the pork is completely cooked through.
3. Add the water chestnuts and black bean sauce, and stirfry for a further minute.
4. Serve with noodles or Egg Fried Rice.