I haven’t had a great deal of success with slow cookers, or “Crock-Pots”. Usually I produce something that is just…’meh’. This recipe is the exception. I love this meal. This may be Andrew’s favourite thing that to come out of our kitchen. We have used the meat for sandwiches, pizza toppings, and tacos. All amazing. I also have this image of pulled pork nachos floating around in the back of my mind…hockey night, anyone??
Top the sandwiches with simply green onions, or your favourite slaw recipe.
We have tried this with cheap pork loin (as seen in these photos) when it goes on sale. It’s definitely not as moist as using shoulder, but still enjoyable.
3-4 lbs pork shoulder blade roast
Salt and pepper
2 tablespoons oil
2 yellow onions, diced
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground coriander
2 bay leaves
¼ cup tomato paste
1 398mL can of plain tomato sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
Green onions, thinly sliced
- Season the pork with salt and pepper. Heat the oil in a large/deep pan (or dutch oven). Brown the pork on all sides and transfer to slow cooker.
- Sauté the onions, until softened (about 5 minutes. Add garlic, chilli powder, coriander and bay leaves. Cook until fragrant.
- Add the tomato paste and cook for about 2 minutes. The tomato paste will darken. Add the tomato sauce, sugar, vinegar, Worcestershire sauce, scraping up those tasty brown bits. Pour into slow cooker over the pork.
- Cook the pork on low until tender, about 8-10 hours.
- When done remove the pork from the slow cooker and tent with foil for about 10 minutes. Pour the liquid from the slow cooker into a large sauce pan. Bring to a boil and reduce to about 3 cups. Discard the bay leaves
- Shred the pork and add to the sauce.
- Serve up as desired, with green onions.