Wednesday, October 26, 2011

Slow Cooker Pulled Pork by Lonet Vaz Pereira


3 1/2 pound Pork Shoulder blade roast
1/2 tsp each of Salt and Pepper
2 tbsp Canola oil
2 onions chopped fine
2 garlic cloves minced fine
2 tbsp Chilli powder
2 tsp ground coriander
3 bay leaves
1/4 cup tomato paste
1 Can (tomato sauce) 14 oz
2 tbsp Brown sugar
2 tbsp Worcestershire sauce
2 tbsp 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 crusty rolls with a green salad. For an appetizer, place pulled pork on a crostini and top with caramelized onions.

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