With fall looming in the air – the clear blue summertime skies melting into cooler evenings now, autumn seems to be just around the corner. Every year I can’t believe how fast it goes, measuring time from Canada Day in July to the August long weekend ball tournament, but this year with a baby going from focussing to cooing to grasping, teething and rolling, the days have zipped by quicker than ever. I’ve really enjoyed being off, taking long carefree walks, chatting about everything baby with my cousin also on maternity leave, indulging in frappucinos in the evenings. Lots of family time, baby time, and slowly, a bit more cooking time.
This pulled pork crockpot recipe is fantastic. It’s a bit of work but can be done in the evenings, plopped into the slow cooker to simmer overnight, and it makes a ton of yummy pork for sandwiches or just to eat on it’s own. I’m not even a huge pork fan, but I love this recipe for it’s easiness and taste. And it feeds a lot of people.
Slow Cooker Pulled Pork
(from Canadian Living)
1.6 kg pork shoulder blade roast (I bought a ‘picnic’ roast)
1/2 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
2 onions, diced
4 cloves garlic, minced
2 tbsp chili powder
2 tsp ground coriander
2 bay leaves (I skipped these. I always forget to take them out)
1/4 cup tomato paste (I use a whole tiny can)
1 can tomato sauce
2 tbsp packed brown sugar
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
2 green onions, thinly sliced (skipped)
Sprinkle pork with salt and pepper. In Dutch oven (or 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 Dutch oven (frying 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 to 10 hours.
Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With 2 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, 10 to 12 minutes. Discard bay leaves.
We’ve brought this to people’s houses and eaten it at home too. It’s good just plain smack sandwiched in a bun, with a little extra sauce drizzled over the meat.
Happy beginning of autumn!