Wednesday, December 26, 2012

Pulled Pork

I confess, I am a cookbook junky. I picked up Canadian Living's The Slow Cooker Collection this fall put together by the CL Test Kitchen. Well done!

So welcome to the Jimmy Slow Cooks section of this blog...

Recipe No. 1 Pulled Pork! We ate the leftovers on a bun for lunch the next day. We shared it and were too full to have dinner that night. This is decadently yummy!

Tender enough to be shredded with a fork, pulled pork makes an easy buffet mainstay. Offer buns (to pile high with pork), pickled jalapeno peppers, shredded Cheddar cheese and light sour cream.
    3-1/2 lb (1.75 kg) pork shoulder blade_roast
    3/4 tsp (4 mL) each salt and pepper
    2 tbsp (25 mL) vegetable_oil
    2 onions, diced
    4 cloves garlic, minced
    2 tbsp (25 mL) chili_powder
    2 tsp (10 mL) ground coriander
    2 bay leaves
    1/4 cup (50 mL) tomato_paste
    1 can (14 oz/398 mL) tomato_sauce
    2 tbsp (25 mL) each packed brown_sugar and cider_vinegar
    2 tbsp (25 mL) Worcestershire_sauce
    2 green_onions, thinly sliced
Sprinkle pork with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; fry, stirring occasionally, 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 brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.

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; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.
Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.


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