Tested till perfect Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
Photography by Jeff Coulson/TC Media

Slow Cooker Pulled Pork

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.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: June 2013

Recipe4 out of 5 based on 202 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Cook time 8 hours 30 minutes
  • Portion size 8

Ingredients

  • 3-1/2 lb 3-1/2lbpork shoulder blade roastpork shoulder blade roasts
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspvegetable oil
  • 2 2oniononions, diced
  • 4 4cloves garlic, minced
  • 2 tbsp 2tbspchili powder
  • 2 tsp 2tspground coriander
  • 2 2bay leafbay leaves
  • 1/4 cup 1/4cuptomato paste
  • 1 can (14 oz/398 mL) 1 can (14 oz/398 mL)tomato sauce
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbspcider vinegar
  • 2 tbsp 2tbspWorcestershire sauce
  • 2 2green oniongreen onions, thinly sliced
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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; 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.

Additional information :


Change It Up


Slow-Braised Pulled Pork
After browning, set pork aside. Return to pan after scraping up browned bits. 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.

Nutritional Information Per serving: about

cal 342 pro 43g total fat 12g sat. fat 3g
carb 13g fibre 2g chol 118mg sodium 735mg

% RDI:

calcium 7 iron 27 vit A 14 vit C 22
folate 10
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