Pulled Pork Sandwiches
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Ingredients
- 3 1/2 lb pork roast
- 3/4 tsp each salt and pepper
- 1 tsbp oil
- 2 large onions diced
- 4 large cloves garlic, chopped
- 2 tbsp chili powdere
- 2 tsp ground coriander
- 2 bay leaves
- 1/2 cup tomatoe paste
- 1 14 oz can tomato sauce
- 2 tbsp brown sugar
- 2 tbsp each worcestershire sauce and vinegar
Details
Servings 8
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Sprinkle pork with salt and pepper. In a dutch oven, heat oil over meduim-high heat. Brown pork all over. Transfer to slow cooker. Drain all but a skim of fat from the dutch oven. Reduce heat to medium. Fry onions, garlic, chili powder, coriander and bay leaves, stirring constantly until onions are softened about 5 minutes. Add tomatoe paste, cook, stirring until mixture darkens about 2 minutes. Stir in the tomatoe sauce, sugar, worcestershire sauce and vinegar, scraping up brown bits from bottom of pan. Scrape over and around the roast in the slow cooker.
Step 2
Cover and cook on low until the pork is pull-apart tender, about 8 to 10 hours. If you are in the kitchen, turn the pork halfway through cooking time.
Step 3
Transfer the roast to a cutting board, cover and keep warm for 10 minutes. with 2 forks shred or pull the pork discarding any obvious fat.
Step 4
Meanwhile, skim fat from pan juices in the slow cooker. If liquid measures more than 3 cups bring to a boil in large saucepan over high heat and boil until reduced to 3 cups. Discard bay leaves. Return shredded pork to the slow cooker. Cover and simmer until hot about 5 minutes.
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