Chili Pulled Pork

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2010

Ingredients

  • 2 tablespoons vegetable oil
  • 3 lbs boneless pork shoulder
  • 1 1/2 teaspoon salt
  • 3 onions chopped
  • 4 cloves garlic minced
  • 1 1/2 cup bottled strained tomatoes (passata)
  • 1 cup water
  • 1/3 cup cider vinegar
  • 1/4 cup chili powder
  • 1/4 cup fancy molasses
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 1 oz unsweetened chocolate chopped

Method

In Dutch oven, heat oil over medium- high heat. Sprinkle pork with 1 tsp (5 mL) of the salt; brown pork all over. Remove to plate. Drain all but 1 tbsp (15 mL) fat from pan.

Add onions and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.

Add tomatoes, water, vinegar, chili powder, molasses, brown sugar,oregano, cumin, coriander, pepper and remaining salt; bring to boil, scraping up brown bits. Stir in chocolate until melted.

Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, turning once, until tender, about 3 hours.

Transfer pork to large bowl and tent with foil; let stand for 15 minutes. With forks, shred or “pull” pork, discarding skin and fat.

Skim fat from sauce. Return pork to sauce. Heat until bubbling.

Nutritional facts Per serving: about

  • Sodium 1018 mg
  • Protein 41 g
  • Calories 628.0
  • Total fat 39 g
  • Potassium 1189 mg
  • Cholesterol 153 mg
  • Saturated fat 32 g
  • Total carbohydrate 30 g

%RDI

  • Iron 48.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chili Pulled Pork

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