Ingredients
- 1 cup (240ml) of passata
- 1 cup (240ml) of water
- 1 small onion, sliced
- 2 cloves of garlic crushed
- 1 tablespoon of cider vinegar
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of Worcestershire sauce
- 2 tablespoons of maple syrup (4 syns)
- 3 tablespoons of soy sauce or coconut aminos
- 1 tablespoon of paprika
- 2 teaspoons of chilli powder
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- ¼ teaspoon of mustard powder
- ¼ teaspoon of celery seed
- 2 teaspoons of liquid smoke (optional) or use some smoked paprika for the smoky taste, add a little and taste to preference
- olive oil spray
- 1kg (2.25lbs) of pork tenderloin or pork shoulder (fat removed)
- 1 red pepper sliced
- 1 green pepper sliced
- 1 onion sliced
- 4 x 60g (4x2oz) whole wheat rolls (4 x HEb’s)
- barbecue sauce
- salt
- pepper
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