3 1/2 lb Homegrown Ontario pork shoulder blade roast
1/2 tsp salt
1/2 tsp black pepper
2 tbsp canola oil
2 onions, chopped
4 garlic cloves, minced
2 tbsp chili powder
2 tsp ground coriander
3 bay leaves
1/4 cup tomato paste
1 14 oz can tomato sauce
2 tbsp packed brown sugar
2 tbsp Worcestershire sauce
2 tbsp 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.
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.
Protein 45.2g, Carbohydrates 9.7g, Fat 12.8g, Fibre 1g, Sodium 324mg.
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. Makes 8 servings.