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Pulled Pork


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  • 3-1/2 lb (1.6 kg) pork shoulder blade roasts
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 tbsp (30 mL) vegetable oil
  • 2 onions - diced
  • 4 cloves garlic - minced
  • 2 tbsp (30 mL) chili powder
  • 2 tsp (10 mL) ground coriander
  • 2 bay leaves
  • 1/4 cup (60 mL) tomato paste
  • 1 can (14 oz/398 mL) tomato sauce
  • 2 tbsp (30 mL) packed brown sugar
  • 2 tbsp (30 mL) cider vinegar
  • 2 tbsp (30 mL) Worcestershire sauce
  • 2 green onions - thinly sliced


Level of difficulty Average
Cost Average budget


Step 1

Sprinkle pork with salt and pepper. In Dutch oven, 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; cook, stirring often, 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 browned bits. 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 2 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, 10 to 12 minutes. Discard bay leaves.

Add pork; stir to coat and warm through. Sprinkle with green onions.


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