A simple slow cooker recipe that produces pork so tender it melts in your mouth. Perfect for a family weeknight dinner served with a side salad, or a trendy appetizer, garnished with caramelized onions.
3-1/2 lb (1.75 kg) Ontario pork shoulder blade roast
1/2 tsp (2 mL) each, salt and pepper
2 tbsp (30 mL) canola oil
2 onions, chopped
4 garlic cloves, minced
2 tbsp (30 mL) chili powder
2 tsp (10 mL) ground coriander
3 bay leaves
1/4 cup (50 mL) tomato paste
1 14 oz (425 g) can tomato sauce
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) cider vinegar
2 green onions, thinly sliced
Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker.
In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients while stirring occasionally, until onions are softened, about 5 minutes. Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.
Once cooked, 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 and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.
Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes. Sprinkle with green onions. Serve on crust rolls with a green salad. For an appetizer, place pulled pork on a crostini and top with caramelized onions.
Makes 8 servings.
Per serving: 341.0 calories, 45.2 g protein, 9.7 g carbohydrates, 1.0 g dietary fibre, 324.0 mg sodium, 12.8 g fat, 2.4 g polyunsaturated fatty acids, 3.8 g saturated fatty acids, 139.6 mg cholesterol