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Simon Holst's Southern-style Barbecue Pork

Simon Holst's Southern-style Barbecue Pork

For more on Simon Holst head to his website

We used to marinate the pork in the barbecue sauce overnight, but one day we forgot to prepare it in advance. The resulting dish was still delicious - and considerably less fiddly - now we use the 'unmarinated' method all the time!

For 6-8 servings:
1 medium-large onion
3-4 cloves garlic
2 Tbsp olive or canola oil
1 x 400g can tomato purée
1/4 cup lightly packed brown sugar
1/4 cup wine vinegar
1/4 cup Worcestershire sauce
1 Tbsp dark soy sauce
1 tsp smoked paprika, optional
about 1/4 tsp chilli powder or to taste
1.5kg pork leg or shoulder

Turn the slow cooker to LOW and coat the inside of the bowl with non-stick spray. Peel and chop the onion and garlic very finely (a food processor does this well). Add them to the slow cooker with the remaining ingredients except the pork and stir to combine.

Remove the skin from the pork (you can remove any bones from the pork at this stage, or you can wait until it is cooked and lift the meat from them then).

Transfer the pork to the slow cooker and turn it so it is coated with the sauce. Cover and cook on LOW for 8-10 hours or until the pork is very tender (if you are around, turn the pork once or twice in the sauce during cooking).

When the pork is ready, lift it out and shred or slice the meat, then toss it gently with a little of the sauce.

Serve the meat piled into bread rolls with extra sauce and coleslaw on the side.