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Pulled Pork - Saucy Style

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Tender enough to be shredded with a fork, pulled pork makes an easy buffet mainstay. Offer buns (to pile high with pork), pickled jalapeno peppers, shredded Cheddar cheese and light sour cream.

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Rate this recipe 4.4/5 (10 Votes)

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 cloves garlic, 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

Details

Servings 8

Preparation

Step 1

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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