Slow Cooker Pulled Pork
Tender enough to be shredded with a fork, pulled pork makes an easy buffet mainstay. Offer buns (to pile high with pork), pickled jalapeño peppers, shredded Cheddar cheese and light sour cream. Check out the test kitchen video to see how easy this recipe is.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 342 |
| pro | 43 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 118 mg |
| sodium | 735 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 27% |
| vit A | 14% |
| vit C | 22% |
| folate | 10% |
-
3-1/2 lb (1.75 kg) pork shoulder blade roast
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 onions, diced
4 cloves garlic, minced
2 tbsp (25 mL) chili powder
2 tsp (10 mL) ground coriander
2 bay leaves
1/4 cup (50 mL) tomato paste
1 can (14 oz/398 mL) tomato sauce
2 tbsp (25 mL) each packed brown sugar and cider vinegar
2 tbsp (25 mL) Worcestershire sauce
2 green onions, thinly sliced
Preparation:
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; fry, stirring occasionally, 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 brown bits from bottom of pan. 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 two 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 (750 mL), about 15 minutes. Discard bay leaves.
Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.
Additional Information
Variation:
Slow-Braised Pulled Pork:
Return pork to Dutch oven. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until pork is tender, 3-1/2 to 4 hours.
Source
Canadian Living Magazine: December 2005
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For more ideas on cooking with Real Cream, click here |
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