800 g whole pork scotch fillet
500 g Leggo’s bolognese pasta sauce jar
1 cup water
400 g pasta of your choice
1 handful parmesan shredded *to serve
1 green salad and crusty bread *to serve
- Combine beef with bicarbonate of soda, soy sauce, garlic and Chinese five spice. Allow to stand for a few minutes to tenderise.
- Place pork in a slow cooker and pour combined Leggo’s Pasta Sauce and water over the meat. Cover and cook on low for 6 hours or overnight.
- Pull or shred pork using 2 forks, removing and discarding any fat. Reserve meat juices and season to taste.
- Cook pasta following packet directions. Drain. Gently toss pulled pork and all residual meat juices through the pasta. Serve topped with parmesan and crusty bread to mop up juices.
Pulled pork is also delicious in burger buns with coleslaw.
Credits: Best Recipes