30/08/2026
Bank Holiday weekend calls for something worth waiting for. ☀️🍽️
Our Slow-Cooked Pulled Pork with Salad is perfect for a relaxed weekend meal — tender, flavour-packed pulled pork served alongside a fresh, crunchy salad.
Seasoned with LoSalt for great taste with less sodium, without changing the way you cook.
📌 Save the recipe for the long weekend or give it a try below.
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
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.
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.
Just before serving, mix together the kidney beans, sweetcorn, avocado, red pepper, vinegar and remaining ½ tsp LoSalt.
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.
