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people
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Ingredients
- 500 g lean pork escalopes
- 500 ml Passata
- 1 Onion
- 8 tbsp balsamic vinegar
- 2 tbsp Natvia
- 2 tbsp Worcestershire Sauce
- 2 tsp paprika
- 1 tsp dried chilli flakes
- 1 tsp fennel seeds
- Salt and pepper
Ingredients
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Instructions
- Finely chop the onion, then dry fry over a low heat until soft.
- Add the Passata, balsamic, Natvia, Worcestershire sauce, paprika, chilli, fennel and salt and pepper. Simmer for half an hour.
- Put the pork into the slow cooker and cover with the sauce. Cook on low for 8 hours and then lift the pork out and shred with two forks.
- Put the pork back into the sauce then cook on high for another 3-4 hours or until the mixture becomes thick.
- Serve with wholemeal fajitas.
Recipe Notes
This recipe makes 4-6 servings. Calories per serve – 495