INGREDIENTS
1 cup
passata
1 cup
water
2 cloves
garlic crushed
1 tbsp
cider vinegar
2 tbsp
balsamic vinegar
1 tsp
Worcestershire sauce
2 tbsp
maple syrup (4 syns)
3 tbsp
soy sauce (or tamari/coconut aminos)
1 tbsp
paprika
2 tsp
chilli powder
1 tsp
smoked paprika
1/2 tsp
onion powder
1/4 tsp
mustard powder
1/2 tsp
garlic powder
1 kg
(2.25lbs) of pork tenderloin or pork shoulder (fat removed), sliced into big size pieces
1
red onion, thinly sliced
salt and black pepper