A great slow cooker recipe from WW! Can be served on it's own or on a bun! She included a delicious homemade Coleslaw to go with it. Servings: 8 to 10
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| A great meal that can be adapted to whatever flavour you are craving. Use whatever meat you have on hand to serve a few or a crowd. Allow lots of time so the meat will fall apart! |
1 pork shoulder butt roast (3-1/2 lb/1.75 kg)
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
4 cloves garlic, minced
2 onions, chopped
1 jalapeno pepper, minced (or 1/2 tsp/2 mL hot pepper sauce)
2 tbsp (25 mL) chili powder
1 tsp (5 mL) ground cumin
1/3 cup (75 mL) tomato paste
1 can (28 oz/796 mL) tomatoes
1/2 cup (125 mL) chopped fresh coriander
1 green onion, minced
Preparation
Sprinkle pork with salt and pepper. In large Dutch oven or pot, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
Reduce heat to medium; cook garlic, chopped onions, jalapeno pepper, chili powder and cumin, stirring occasionally, until onions are golden, about 4 minutes. Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes. Add tomatoes, breaking up with spoon and stirring to scrape up brown bits. Pour sauce into the slow cooker.
Turn on the slow cooker on high for 4 to 5 hours or on low for 6 to 8 hours.
Transfer to cutting board and tent with foil; let stand for 10 minutes. With 2 forks, shred pork.
Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Cover and refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Heat through until bubbling. Sprinkle with coriander and green onion.
Freezer directions: Slow cook until meat falls apart, cool and then freeze in an airtight container for up to a month. Heat and serve from there!
Modified the recipes from this website:
Hey, I know that your pulled pork is TO DIE FOR!! and think that this would be a good fit for what I need. But if I were to omit the garlic and onions (because it's for a breast-feeding mother who wants to avoid gassy foods) do you think that it would change the taste a whole lot?
ReplyDeleteNo, pulled pork is very versatile. In fact, just use your favourite BBQ sauce and it is wonderful, as well. Also, you can use a very inexpensive piece of meat, with the long cooking process it will fall apart and be very tender if it has fat in it and all the tough sinews will break down.
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