Pork - Slow Cooker Pulled Pork

By á-849

Serve the saucy pork on buns, with bowls of garnish, such as sour cream, shredded cheese and thinly shredded red cabbage (better yet shredded cabbage slaw) and let guests build their own sandwiches.

Ingredients

• 3.5 lb pork shoulder blade roast
• 1/2 tsp each salt & 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 tomato paste
• 1 14oz/398ml can tomato sauce
• 2 tbsp packed brown sugar
• 2 tbsp 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; cook, stirring often, 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 browned bits. Pour into slow cooker. Cover and cook on low until pork is tender, 8 - 10 hours.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With 2 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, 10 - 12 minutes. Discard bay leaves.

Add pork; stir to coat and warm through. Sprinkle with green onion