Serve this saucy pulled pork as sandwiches: piled high on buns, with bowls of garnishes, such as pickled jalapeños, sour cream, shredded cheese and thinly shredded red cabbage (or better yet, red cabbage slaw), and let guests build their own sandwiches.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2013
- 3 1/2 lbs pork shoulder blade roasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 onions diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 bay leaves
- 1/4 cup tomato paste
- 1 can (14 oz/398 mL) tomato sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 green onions thinly sliced
MethodSprinkle 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 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 to 12 minutes. Discard bay leaves.
Add pork; stir to coat and warm through. Sprinkle with green onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 735 mg
- Protein 43 g
- Calories 342.0
- Total fat 12 g
- Cholesterol 118 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
- Iron 27.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 14.0
- Vitamin C 22.0