Pulled Pork - Slow Cooker
By flipper26
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
Adapted from canadianliving.com
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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