Slow Cooked Pulled Pork with Bean Salad

Tender, slow cooked pulled pork with a smoky spice blend, served alongside a fresh and colourful bean salad for a balanced meal. Full of flavour and easy to prepare, it’s a great option for relaxed dinners, sharing with friends or prepping ahead for the week.

MAIN FOOD WASTE TIP PREP & COOK: 6-7 hours

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Ingredients

Serves 4

1½ tsp LoSalt®

1 tsp chilli powder

1 tsp smoked paprika

1kg lean pork shoulder joint, trimmed of any fat & cut in half

½ tbsp oil

1 very low salt vegetable stock cube

400g can red kidney beans in water, drained and rinsed

260g can sweetcorn in water, drained

1 ripe avocado, diced

1 red pepper, diced

1 tbsp balsamic vinegar

Nutritional Information

Energy (kcal): 88, Protein: 10g, Fat: 3.4g, Sat Fat: 0.9g, Carbs: 3.7g, Sugar: 1.4g, Fibre: 1.6g, Salt: 0.23g

Instructions

Mix together the LoSalt and spices and sprinkle over the pork pieces, rubbing in gently. Heat the oil in a frying pan and fry for 4-5 minutes until browned on all sides.
Dissolve the stock cube in 500ml boiling water and pour into a slow cooker. Add the pork. Cover and slow cook on HIGH for 6-7 hours until tender.
Just before serving, mix together the kidney beans, sweetcorn, avocado, red pepper, vinegar and remaining ½ tsp LoSalt.
Remove the pork from the stock and shred with 2 forks and mix in 2-3 tbsp of the juices, serve with the bean salad.

Food Waste Angle

A versatile batch-cook recipe suitable for leftovers, picnics or multiple meal occasions. Encourages full use of cooked ingredients across several eating occasions.