Slow Cooker Pulled Pork

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This is from the June 2013 issue of Canadian Living, featured on the cover. I made it on Sunday (June 16) and it was really, really good. I think we used a pork loin roast, which had almost no fat. It wasn't that saucy — when it says to "boil to reduce the sauce to three cups," there wasn't even three cups to begin with. More sauce might be even better. We had pickled jalapenos for garnish, and they were an absolute must in the buns! Served with coleslaw from the Canadian Living Barbecue Cookbook (and a purchased bean salad). 

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.

Ingredients

  • 3-1/2 lb (1.6 kg) pork shoulder blade roasts
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 tbsp (30 mL) vegetable oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 2 tbsp (30 mL) chili powder
  • 2 tsp (10 mL) ground coriander
  • 2 bay leaves
  • 1/4 cup (60 mL) tomato paste
  • 1 can (14 oz/398 mL) tomato sauce
  • 2 tbsp (30 mL) packed brown sugar
  • 2 tbsp (30 mL) cider vinegar
  • 2 tbsp (30 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; 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.

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