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Tex-Mex pork baps

Name: Tex-Mex pork baps
Yield: 8
Ingredients: 2 kgs Pork leg (Main); 1 cup Barbecue sauce; 2 Tbsp Balsamic vinegar; ¼ cup Brown sugar; ¼ cup Water; 1 Tbsp Mustard; 1 Tbsp Worcestershire sauce; 1 tsp Diced chilli, optional; 2 cloves Garlic, crushed; 2 tsp Dried thyme; 8 Baps, split and lightly toasted (Main); 4 cups Iceberg lettuce, finely shredded; 1 Red onion, finely sliced

for 8 people

Jan Bilton

Food writer and cookbook author.

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Barbecue-flavoured pulled pork baps.

2 kgs	Pork leg (Main)
1 cup	Barbecue sauce
2 Tbsp	Balsamic vinegar
¼ cup	Brown sugar
¼ cup	Water
1 Tbsp	Mustard
1 Tbsp	Worcestershire sauce
1 tsp	Diced chilli, optional
2 cloves	Garlic, crushed
2 tsp	Dried thyme

8	Baps, split and lightly toasted (Main)
4 cups	Iceberg lettuce, finely shredded
1	Red onion, finely sliced

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.