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Ingredients
- 3 1/2 lb boneless pork shoulder blade roast
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 2 onions, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp coriander
- 2 bay leaves
- 1/4 cup tomato paste
- 1 can (14 oz) tomato sauce
- 2 tbsp packed brown sugar
- 2 tbsp cider vinegar
- 2 tbsp Worcestershire sauce
- 2 green onions, thinly sliced
Details
Servings 8
Preparation time 30mins
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 to 10 hours.
Transfer pork to cutting board ant 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 to 12 minutes. Discard bay leaves.
Add pork; stir to coat and warm through. Sprinkle with green onions.
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