Tex-Mex pork baps
( SERVES 8 )
Barbecue-flavoured pulled pork baps.
|2 kgs||Pork leg|
|1 cup||Barbecue sauce|
|2 Tbsp||Balsamic vinegar|
|¼ cup||Brown sugar|
|1 Tbsp||Worcestershire sauce|
|1 tsp||Diced chilli, optional|
|2 cloves||Garlic, crushed|
|2 tsp||Dried thyme|
- Place the pork in the slow cooker with all the other ingredients. Cover and cook on low for 8 hours or high for about 4 hours, until the pork shreds easily with a fork.
- Remove the pork from the cooker. Discard any fat. Using two forks, finely shred the meat. Return to the cooker to heat through in the juices.
- To assemble, place the shredded lettuce on the bap bases. Top with the hot pork and juices, the onion and bap cap.