3½ lb pork shoulder blade roast
½ tsp each salt and pepper
2 tbsp canola oil
2 onions, chopped
4 garlic cloves, minced
2 tbsp chilli powder
2 tsp ground coriander
3 bay leaves
¼ c tomato paste
1 14 oz/398 mL can tomato sauce
2 tbsp packed brown sugar
2 tbsp Worcestershire sauce
2 tbsp cider vinegar
2 green onions, thinly sliced, for garnish
Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium high heat and sear pork until brown all over. Transfer to slow cooker.
In the same skillet, add onions, garlic, chilli powder, coriander and bay leaves. Fry ingredients while stirring occasionally until onions are softened, about 5 minutes. Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.
Once cooked, 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 a large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups, about 15 minutes. Discard bay leaves.
Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes. Sprinkle with green onions.