Shredded pork is so easy to make in the slow cooker you'll wonder why you don't have it all the time. Braised shoulder is easiest to pull apart when still warm, so don't let it stand too long when it comes out of the slow cooker.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2013
- 135 kg pork shoulder blade boneless roast
- 1 1/2 cup sodium-reduced beef broth
- pinch pepper
MethodTrim excess fat off roast and discard. Pour broth into slow cooker. Add pork; sprinkle with pepper. Cover and cook on low until pork is tender, about 8 hours.
Uncover and let pork cool slightly; discard liquid. Using 2 forks, shred or “pull” pork, discarding any fat. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 3 weeks.)
Change it up - Oven-Braised Shredded Pork: Sprinkle pork with pepper. In Dutch oven, heat 2 tsp vegetable oil over medium-high heat; brown pork all over. Increase broth to 2 cups; pour over pork. Cover and cook in 325°F (160°C) oven until pork is tender, about 3 hours. Drain and pull as directed.
Test Kitchen Tip - Freeze With Ease: For easy menu planning, freeze shredded pork in 1-cup portions in small resealable plastic freezer bags. Just pull out the amount you need whenever you need it.
Nutritional facts Per serving: about
- Fibre 0 g
- Sodium 49 mg
- Sugars 0 g
- Protein 13 g
- Calories 111.0
- Total fat 6 g
- Potassium 150 mg
- Cholesterol 47 mg
- Saturated fat 2 g
- Total carbohydrate 0 g
- Iron 6.0
- Calcium 1.0