Slow Cooked Pulled Pork with Bean Salad

Great served in warm brioche buns with the salad or mixed together with the salad for a picnic. Cook a couple of days ahead for convenience. Serve with extra chopped coriander leaf.

INGREDIENTS

• 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

METHOD

1. 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.
2. 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.
3. Just before serving, mix together the kidney beans, sweetcorn, avocado, red pepper, vinegar and remaining ½ tsp LoSalt.
4. 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.