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SLOW COOKER PULLED PORK Recipe

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This recipe for SLOW COOKER PULLED PORK is from CHRIST LUTHERAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 lb. pork shoulder blade roast
3/4 each salt and pepper
2 tbsp. vegetable oil
2 onions, diced
4 cloves garlic, minced
2 tbsp. chili powder
2 tsp. ground coriander
2 bay leaves
1/4 c. tomato paste
1 can (14 oz) tomato sauce
2 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
2 green onions thinly sliced (optional)
1/2 c. packed brown sugar
Directions:
Directions:
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 a boil over high heat; boil vigorously until reduced to 3 cups, 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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