Pulled Pork Sandwiches


  • Makes8 Servings
Pulled Pork Sandwiches


  • 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.

  • 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.

Nutrition (per serving)

Calories 341, Protein 45.2g, Carbohydrates 9.7g, Fat 12.8g, Fibre 1g, Sodium 324mg.

By Homegrown Ontario

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.

This article was originally published on May 18, 2012

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