Slow Cooker Pulled Pork
May 5, 2009 | 316 views
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Pulled Pork Sandwich
We’ve had a Pork shoulder blade roast in our freezer for some time, so I thought it would be time for some pulled pork sandwiches. Needless to say, I messed up with the original cooking length, and well, it wasn’t ready for at least 12 hours from the time I started it. Ah well, that’s the beauty of a slow cooker, you really can’t f@$%* stuff up!
Servings: 8
Ingredients:
- 3-1/2 lb (1.75 kg) pork shoulder blade roast
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 onions, diced
4 clovesgarlic, minced
2 tbsp (25 mL) chili powder
2 tsp (10 mL) ground coriander
2 bay leaves
1/4 cup (50 mL) tomato paste
1 can (14 oz/398 mL) tomato sauce
2 tbsp (25 mL) each packed brown sugar and cider vinegar
2 tbsp (25 mL) worcestershire sauce
2 green onions, thinly sliced
Preparation:
Sprinkle pork with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 minutes.
Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.
Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.
Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.
Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.
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I have been looking for a good recipe for pulled pork and finally found one. It was amazing how easy the pork pulled apart. Didn’t have any coriander and I didn’t miss it (I think)
Can’t wait to try the pork ribs