Saucy Pulled Pork in the Slow Cooker
3 1/2 lb boneless pork shoulder blade roast
3/4 tsp each salt & pepper
2 tbsp veg oil
2 onions diced
3 or 4 cloves of garlic, minced
2 tbsp chili powder
2 tsp ground coriander
2 bay leaves
1/4 cup tomato paste
1 can (14 oz) tomato sauce
2 tbsp each packed brown sugar & cider vinegar
2 tbsp Worcestershire sauce
2 green onion, sliced
Sprinkle pork with salt & pepper. In a dutch oven, heat oil over med heat: brown pork all over. Transfer to slow cooker.
Drain all but 1 tbsp fat from pan, cook onions, garlic, chili powder, coriander & bay leaves over med heat, stirring occasionally until onions are softened, about 5 minutes.
Add tomato paste: cook, stirring until darkened, about 2 minutes.
Add tomato sauce, sugar, vinegar, & the W sauce; bring it to a boil scraping up the brown bits. Scrape into the slow cooker & cook on low until pork is tender. 8 - 10 hours.
Transfer pork unto cutting board; cover with foil and 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 until reduced to 3 cups, about 15 minutes. Discard bay leaves. Add pork. Reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.