Nods to the “Canadian Living Test Kitchen” for this recipe. It was easy and very tasty and yielded a lot of pulled pork that was good for a few dinners and lunches.
- 3 1/2 pounds pork shoulder blade roast (we used a tenderloin as that’s what we had in the freezer)
- 3/4 tsp each of salt and pepper
- 2 tbsp oil
- 2 onions, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground coriander
- 2 bay leaves
- 1/4 cup tomato paste
- 1 can (the 14 oz size) tomato sauce
- 2 tbsp each packed brown sugar and apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 green onions, thinly sliced
Sprinkle pork with salt and pepper. In large pot on stove, heat oil over medium high heat, brown pork all over. Transfer to slow cooker.
In pot on stove, add onions, garlic, chili powder, coriander, and bay leaves. Fry, stirring occasionally, until onions are softened, about five minutes.
Add tomato paste and cook, stirring, until darkened, about two minutes. Add tomato sauce, sugar, vinegar, and Worcestershire sauce, scraping up any brown bits from the bottom of the pan. That’s the good stuff! Pour everything into slow cooker. Cover and cook on low until pork is tender, about 8-10 hours.
Transfer pork to cutting board and tent with foil – let rest for ten minutes. With two forks, shred or “pull” pork.
Meanwhile, pour liquid from slow cooker into large saucepan, and skim off the fat. Bring to a boil over high heat, and boil vigourously until it reduces to about 3 cups, which is about 15 minutes. Discard the bay leaves.
Add the pork, and reduce and simmer until hot,about 4 minutes. Sprinkle with green onions and ENJOY!