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Pulled Pork

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 ½ lbs (1.75 kg) Ontario pork shoulder blade roast
 ½ 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 tbsp (10 mL) ground coriander
 3 bay leaves
 ¼ 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
Steps :
1

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.

2

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.

3

Once cooked, transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

4

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.

5

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.

Cook's Notes:
6

Makes 8 servings