Slow Cooker Pulled Pork

By Peggie

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.

Ingredients

• 3-1/2 lb (1.75 kg) pork shoulder blade roast
• 3/4 tsp each salt and pepper
• 2 tbsp vegetable oil
• 2 onions, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground coriander
• 2 bay leaves
• 1/4 cup (50 mL) tomato paste
• 1 can (14 oz/398 mL) tomato sauce
• 2 tbsp each packed brown sugar and cider vinegar
• 2 tbsp Worcestershire sauce
• 2 green onions, thinly sliced

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.