Pulled pork

April 2, 2012:

 I made pulled pork for the first time. The recipe seemed easy enough, but it ended up being a lot of work and I thought, "If this isn't VERY good, I'm never making this again."

So 8 hours or so later, Kevin, Cameron and I sat down to make our pulled pork sandwiches and it was OUT OF THIS WORLD!  It's going to be a family favorite!!

I got the recipe from the Canadian Living website.

Ingredients
3.5 lb pork shoulder blade roast
1/2 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
2 onions, diced
4 cloves of garlic, minced
2 tbsp chili,powder
2 tsp ground coriander
2 bay leaves
1/4 C tomato paste
1 can (398 mL) tomato sauce
2 tbsp packed brown sugar
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
2 green onions, thinly sliced, optional

Sprinkle pork with salt and pepper. In frying pan, heat oil over medium-high heat, brown pork all over, transfer to slow cooker.

Add onions, garlic, chili powder, coriander, and bay leaves to pan, cook, stirring often until onions are softened, about 5 minutes.

Add tomato paste, cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar, and Worcestershire sauce, scraping up any browned bits. Pour into slow cooker. Cover and cook on low until pork is tender, 8-10 hours. 

Transfer pork to cutting board and tent with foil, let stand 10 minutes. With 2 forks, shred or pull pork. 

Meanwhile, pour liquid from slow cooker into a large saucepan, skim off fat. Bring to a boil over high heat; boil vigorously until reduced to 3 cups, 10 - 12 minutes. Discard bay leaves. 

Add pork, stir to coat and warm through. Sprinkle with green onions.

I cut the skin off the raw roast and found I didn't need to boil the sauce. I have since made it leaving the skin on, and did boil the sauce. Either way is fine. The skin comes off easier after it is cooked, but it is messier and I found that right at supper time, not having to deal boiling the sauce, etc, it was. U h easier to just cut the skin off in the morning. Depends when you have more time.