Pulled Pork with BBQ Hazelnut Balsamic sauce

December 20, 2021

Pulled Pork with BBQ Hazelnut Balsamic sauce

Intensely savoury and just a touch of sweetness combine in this comforting dish that would be at home as the main course next to any selection of sides, in a soft shell taco or burger bun. Its also a great example of how you can just as easily use our hazelnut oil and flour for savoury dishes as well as its more traditional sweet pairing.

Prep: 30 minutes Cooking: 6-8 hours Yield: 8-10 meals/ 20 sliders

This pulled pork dish is:

  • gluten free
  • protein rich


  • 1.75-2.25kg pork shoulder
  • 1 cup chopped onion
  • ¾ cup roasted capsicum, chopped
  • 2-3 cloves garlic crushed
  • 2-3 sprigs fresh thyme or 1 tsp dried thyme
  • 2 sprigs fresh rosemary or ½ tsp dried rosemary
  • 1 cup chicken stock
  • 3 Tbs Hazelnut oil


  • ½ cup balsamic vinegar
  • ½ tomatoe ketchup
  • ½ cup brown sugar
  • 1/4 cup honey
  • 1 Tbs Worcestershire sauce
  • 1 Tbs Dijon mustard
  • Pepper to taste
  • Pinch salt 
  • 3 heaped Tbs hazelnut flour


  1. Remove excess fat and skin from pork. Place into slow cooker
  2. If needed cut pork into smaller pieces so that it fit in your slow cooker in an even layer
  3. Add onion, capsicum, garlic, thyme, rosemary, chicken stock and hazelnut oil to slow cooker.
  4. Set slow cooker on low and cook for 6-8 hours
  5. When your pork is nearly cooked, add all of the sauce ingredients to a medium sized saucepan.
  6. Once the pork is cooked, remove the lid.
  7. Using tongs carefully remove the pork from the cooker and place it into a bowl or onto a large plate.
  8. Once the pork is removed, carefully pour the cooking liquid (including onions etc) into your saucepan with the sauce ingredients.
  9. Bring sauce to the boil, then reduce heat and simmer for 20 minutes. Whisk or stir occasionally so that it does not stick.
  10. While your sauce is cooking, use 2 forks to pull the meat apart and shred. You can do this in the bowl that you placed the meat, on a chopping board or a dinner plate.
  11. Once your sauce has simmered for 20 minutes or so, add hazelnut flour to the sauce and whisk to ensure that it does not have any lumps. Be careful not to let it stick/ burn on the bottom of your pot.
  12. Now you can either return the shredded meat and sauce to the slow cooker and cook for another hour on low or mix a bit of sauce with into the meat and serve. If serving straight away, serve extra sauce on the side.

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