Whether you’re cooking for two or serving a busy family, slow cookers make easy work of creating delicious and soul-satisfying meals. We love being able to switch on the slow cooker in the morning, head out the door and then arrive home to a house filled with the mouthwatering aromas of dinner.
Shredded, or “pulled,” pork is the perfect slow cooker food and we think the BBQ flavours taste extra special in January when we all need a reminder of warm summer days. Enjoy!
Pulled Pork on a Bun
4 tbsp packed brown sugar, divided 60 mL
3 tbsp paprika 45 mL
1 tbsp chili powder 15 mL
1 tbsp dry mustard 15 mL
1 tsp salt 5 mL
3 lb boneless pork shoulder blade 1.5 kg roast, cut into 4 chunks
1 envelope (1.4 oz/38.5 g) onion 1 soup mix
11⁄2 cups chicken broth 375 mL
1⁄4 tsp cayenne pepper 1 mL
11⁄2 cups tomato-based chili sauce 375 mL
3 tbsp cider vinegar 45 mL
1 tbsp soy sauce 15 mL
Kaiser buns, warmed
Use a 5- to 6-quart slow cooker.
In a bowl, combine 1 tbsp (15 mL) brown sugar, paprika, chili powder, mustard and salt. Rub over all sides of pork. Cover and refrigerate for at least 2 hours or overnight.
Place pork in slow cooker. Whisk together soup mix and broth; pour over pork. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork shreds easily with a fork.
Transfer pork to a plate and let cool slightly.
Using a spoon, remove excess fat from surface of sauce. Pour sauce into a large saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until syrupy. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce; simmer for 10 minutes to blend the flavors. Adjust seasoning with salt and cayenne, if desired.
Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce. Using two forks, shred pork, placing it in a serving bowl. (This is a super-messy job but worth the effort!) Pour 1 cup (250 mL) sauce over shredded meat, turning pork to absorb sauce.
Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.