Winter is refusing to give up its icy grip on the far North, and I'm still cooking hearty meals, even though I'm starting to crave spring vegetables. Local farmers have already said that asparagus is going to be pretty late this year. That means my slow cooker is still seeing some action.
I love using my slow cooker; it fills the house with enticing aromas for the whole day while I go about my other business. It's also great to take a tougher cut of meat, which usually has more flavor than more expensive cuts and then end up with a dish that melts in the mouth. There is lots of sauce in this recipe from Canadian Living, so get out a huge pile of napkins for this sandwich, because it's pretty messy to eat. Of course, you could forget about the bread altogether and serve it on mashed potatoes or polenta, which would be pretty amazing.
I made this dish using half the amount of meat because I used the pork for a rustic pate I was making. I kept to the same amounts for the sauce and ended up making poutine, which was decadent, but fantastic.
Prep time: Prep time: 30 minutes
Total time: 8 hours 30 minutes
Yield: 8 servings
- 3-1/2 lbs. pork shoulder blade roasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 onions, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 bay leaves
- 1/4 cup tomato paste
- 1 can tomato sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons 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; 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” the pork apart.
- 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.
- Add pork; stir to coat and warm through. Sprinkle with green onions.