Spicy Slow Cooked Pulled Pork & Beans in Tomato Ketchup Sauce

pulled pork and beans in a tortilla wrap on a blue and white china plate

Spicy Slow Cooked Pulled Pork & Beans in Tomato Ketchup Sauce

I love how easy it is to make slow cooked pulled pork in a rich and spicy tomato sauce. All you need are a few basic ingredients (like ketchup!) to make an warming, nutritious and delicious dish. And and by adding beans to bulk it out – perfect for serving to a crowd.

I made this sauce with ketchup (tomato sauce) which is a unsual as I would normally use passata or tinned tomatoes but as you can imagine, it all went down a treat. This is a handy version as ketchup is pretty much a store cupboard staple if there are kids in the house.

My recipe also contains a blend of warming spices which give the dish a lovely full flavour and tingly lip deliciousness – perfect for these colder nights.

I served it in wraps with lettuce for the kids and with rice and a salad for the adults, it’s equally delicious served inside soft white baps.

I have a slow cooker that has a fry function which is brilliant for saving on the washing up, but you can start the dish in a frying pan and transfer to an ordinary slow cooker or cast iron pot in a low oven.

Slow Cooked Pulled Pork and Bean tortilla wraps with a ketchup sauce! — Spicy Slow Cooked Pulled Pork and Beans with a Tomato Ketchup Sauce with rice

Recipe

serves 6-8

Ingredients:

700 gm smoked bacon joint or pork fillet

for the sauce:

1/2 cup of water
4 Tablespoons of ketchup
1 Tablespoon balsamic vinegar
1 Tablespoon sriracha sauce
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
a pinch of cayenne pepper

finally:

1 tin baked beans
1 400 gm tin red kidney beans

Method:

Place the bacon joint fat side down in a heated pan or base of your multi function slow cooker and fry on a medium high heat until the fat starts to render and brown. Turn the meat a few times until it’s brown it all over. (About 10 minutes).

Add the half cup of water to the pan and bring to a gentle boil. Add all the remaining ingredients, apart from the beans, and stir gently to mix.

Reduce the heat to low, cover and leave to cook for 6 hours. (Or transfer from your pan into a cast iron casserole dish and leave in the oven for 6 hours on a low heat).

By now the pork should be pull apart soft, use a couple of forks to shred it into chunks.

Stir in beans, reheat and serve with the sides of your choice.

Yum!