Slow Cooker Pulled Pork by Lonet Vaz Pereira

Ingredients

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

Method

• 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.