This recipe is perfect for summer outdoor eating – and best of all it’s the easiest thing. Throw it all together in a crock pot or slow cooker and let it work its magic. Recently, I borrowed my friend’s gigantic slow cooker, doubled this recipe and fed a crowd of 14 — PLUS I had leftovers for my family as well as for my friend’s family (who loaned me the slow cooker). Enjoy!
Ingredients for Pulled Pork:
3 lb. pork shoulder blade roast
1/2 t each salt and pepper
2 T vegetable oil
2 onions, diced
4 cloves garlic, minced
2 T chili powder
2 t ground coriander
2 bay leaves
1/4 c. tomato paste
13 oz. tomato sauce
2 T packed brown sugar
2 T vinegar
2 T Worcestershire sauce
2 green onions, diced
In a large and heavy pot, heat oil over medium-high heat. Sprinkle pork with salt and pepper and brown all over before transferring to a slow cooker.
In the same pot with oil, add diced onions, garlic, chili powder, coriander and bay leaves. Cook, stirring often for about 5 minutes.
Add the tomato paste and continue cooking and stirring for about two more minutes. Then add tomato sauce, sugar, vinegar and Worcestershire sauce. Stir and be sure to scrape up any browned bits – then pour the concoction into the slow cooker as well and cook on low until pork is very tender (about 8 to 10 hours). I cooked it on low for 6 hours and then on high for the remaining two.
Transfer pork to a large casserole dish and tent with foil – let it stand for 10 minutes. Meanwhile, pour the liquid from the slow cooker into a large saucepan, skim off the fat and bring to a boil over high heat for approximately 10 minutes (until reduced to about 3 cups). Discard the bay leaves.
Shred the pork using two forks and then pour the heated sauce over top. Sprinkle with green onions. Serve on toasted hamburger buns with cole slaw topping.
Ingredients for Cole Slaw Topping:
4 t vinegar
1 T dijon mustard
1 t sugar
2 cloves garlic, minced
pinch each salt and pepper
1/4 c. olive oil
6 c. pre-made coleslaw (I just buy a bag from the salad section)
In a large bowl, whisk together vinegar, mustard, sugar, garlic, salt and pepper – until sugar has dissolved. Then whisk in olive oil. Add cole slaw and toss to mix.