Ontario Pulled Pork - Slow Cooker
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 (60 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.