Pork is one of B's favourite foods, and I'm not big on meat (but especially pork) so it's a rarity in our house. A good pulled pork sandwich though is pretty tasty from time to time, so I decided to treat B with this recipe adapted from Canadian Living - The Slow Cooker Collection cookbook.
Our slow cooker is more of a fast cooker, so what should have taken 8-10 hours on "low" heat, according to the recipe, was done in about 4 hours on "warm". I was going for more of a BBQ-type sauce, but this recipe is heavy on the tomato flavour, which was actually very good and less sweet that some BBQ-style flavours. Unfortunately, we dug in before I reviewed the quality of the photo :s
I purchased our roast from Market 17 here in Calgary, who get their meats locally from Sunworks Farms . Pulled pork is typically served on a bun or role (which we did) and often with coleslaw or a tangy dish. We had some fingerling potatoes kickin around, so we sliced those up and lightly fried them in a bit of canola oil with onion for a very home-style, comfort food type of meal.
3 1/2 lb boneless pork shoulder blade roast
3/4 tsp each salt & pepper
2 tbsp vegetable oil
2 onions, diced
4 cloves garlic, minced
2 tbsp chili powder (I used paprika, with a dash of cayenne pepper)
2 tsp grounder coriander (I use dried)
2 bay leaves
1/4 cup tomato paste
1 - 14oz can tomato sauce
2 tbsp each brown sugar and cider vinegar
2 tbsp Worcestershire sauce
2 green onions (I didn't have any on hand, so these were left out)
1) Sprinkle pork with salt & pepper all over. In a frying pan, heat oil over medium-high heat, and brown pork all over. Transfer to slow cooker.
2) If there is a lot of fat left in the pan, drain all but 1 tbsp; reduce heat to medium. Fry onions, garlic, chili powder, coriander and bay leaves, stirring often, until onions are softened (about 5 minutes).
3) Add tomato paste; cook, stirring until darkened (about 2 minutes). Add tomato sauce, sugar, vinegar and Worcestershire; bring to a boil. Scrape into slow cooker. Cover and cook on low until tender (8- 10 hours, or less if you have a fast-cooker like me).