Sunday, September 5, 2010

Pulled Pork Baby!!! Oh Yeah!

Yesterday morning I got up early, chugged some coffee, and headed to the grocery store with my Chicken.

We were making PULLED PORK!!! WEEHOO! Had I known what was really involved. I probably would never have gone through with it. But, ignorance is bliss I guess.

So here it is...

The recipe is from Canadian Living ... cause you know... I'm Canadian.

    3-1/2 lb (1.75 kg) pork shoulder blade roast
    3/4 tsp (4 mL) each salt and pepper
    2 tbsp (25 mL) vegetable oil (I used Olive oil)
    2 onions, diced 
    4 cloves garlic, minced 
    2 tbsp (25 mL) chili powder 
    2 tsp (10 mL) ground coriander 
    2 bay leaves 
    1/4 cup (50 mL) tomato paste 
    1 can (14 oz/398 mL) tomato_sauce
    2 tbsp (25 mL) each packed brown sugar and cider vinegar
    2 tbsp (25 mL) Worcestershire sauce 
    2 green_onions, thinly sliced (didn't have any)

Sprinkle pork with salt and pepper. In Dutch oven (I have no idea what a dutch oven is... I used a 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; 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 boil over high heat; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions. (I didn't have any)

There are all kinds of things that are suppose to go on a pulled pork sandwich. I slapped a little margarine on a crusty bun and drenched it in pork. Oh baby, that was one HELL of a sandwich. Think ---> Sloppy Joe meets Baked Beans <---. Heaven on a bun. Now go to it... you're looking at the whole day for prep. I think next time I may let it cook over night. If you try it... let me know how you like it.


  1. Where exactly is Canada again?? ;) (I swear I am just kidding!) That looks so yummy!

  2. I friggin was... Like SERIOUSLY yummy.

  3. You are one dedicated (and crazy) cook!! I could never do something like this. Then again, I would never taste it either, so I guess you win... :)