Thursday, November 21, 2013

Pulled pork

It's a bit of work both up front and at the end, but in between you can let your slow cooker do the bulk of the work in this delicious recipe, based on one from the Ontario Pork website.


  • 3-1/2 lb (1.75 kg) Ontario pork shoulder blade roast or picnic roast or equivalent cut
  • 1/2 tsp (2 mL) EACH: salt and pepper 
  • 2 Tbsp (30 mL) olive oil 
  • 2 yellow onions, chopped 
  • 4 garlic cloves, minced 
  • 2 Tbsp (30 mL) chili powder 
  • 2 tsp (10 mL) ground coriander 
  • 3 bay leaves 
  • 1/4 cup (60 mL) tomato paste (or 1 small can)
  • 1 x 14 oz (425 g) can tomato sauce 
  • 2 Tbsp (30 mL) spoonable stevia, or a dropper-full of liquid stevia, or equivalent sweetener of choice 
  • 2 Tbsp (30 mL) coconut aminos 
  • 2 Tbsp (30 mL) cider vinegar 

  1. 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.
  2. In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients while stirring occasionally, until onions are softened, about 5 minutes. Add everything else, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce over pork in the slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.
  3. Once cooked, transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or "pull" pork.
  4. Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until thickened somewhat and reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.  Seriously, you don't want to bite into one of those.
  5. Add the pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes.
Now, what to serve it on?  I recently tried some coconut-based "paleo" wraps from Julian Bakery (available here from Low-Carb Grocery), and while they're (a) a bit smaller than I'd like and (b) a bit sweet, they still do the trick.  (Full disclosure note - I have not received any compensation from either Julian Bakery, Ontario Pork Producers, or Low-Carb Grocery, or any other third-party, in relation to this or any other blog posting.)