Serve this saucy pulled pork as sandwiches: piled high on buns, with bowls of garnishes, such as pickled jalape?os, sour cream, shredded cheese and thinly shredded red cabbage.
8 hours 30 minutes
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
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.