Sweet and Spicy Jalapeno & California Prune Sauce over Slow Cooked Pork Sirloin

Makes: 10-12Prep Time: 25 minutesCook Time: 4-6 hours


  • 1 3/4 cups water
  • 1/2 cup apple cider vinegar
  • 100g California Prunes
  • 1/4 cup Stevia
  • 1 teaspoon ginger powder
  • 1 teaspoon red pepper flakes
  • 1/2 medium sliced red onion
  • 1 medium jalapeno, sliced (seeds kept in)
  • 6 cloves chopped garlic
  • 1.4kg boneless pork shoulder


  1. In a small saucepan over medium heat, add 1/2 cup water, apple cider vinegar, California Prunes, Stevia, ginger, red pepper flakes and 2 cloves of chopped garlic.
  2. Heat until liquid begins to thicken slightly, 8-12 minutes.
  3. Using a whisk, quickly force the California Prunes to begin to break apart once they become moist and tender in the liquid.
  4. Remove mixture from heat.
  5. In a slow cooker add the remaining water, placing the red onions, jalapenos and garlic on the bottom.
  6. Place pork shoulder in the slow cooker.
  7. Cover with the sauce and place on low heat.
  8. Cook for 4-6 hours, or until internal temperature reaches 75°C.
  9. Remove from slow cooker, shred or keep in larger portions and serve with the cooked jalapenos and onions on top!









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