I have a little weekend tradition around my place that I like to call Slow Cooker Saturday. It doesn't happen every Saturday, but rather only when the freezer needs to be stocked up with easy weekday meals and lunches.
This week is an off week since the freezer is packed full of deliciousness. I thought I would share with you the recipe I tried last weekend. I added some white buns and coleslaw and this was the perfect addition to a potluck I hosted.
The recipe is based on the Saucy Pulled Pork found in Canadian Living's the Slow Cooker Collection. One of my guests had several food allergies that included coriander, so I made some adjustments and created this.
Mix together a spice rub of:
4 tbsp sugar
1 tbsp kosher salt
1 tbsp paprika
1/4 tsp cayenne pepper
1/4 dried thyme
Rub this over a boneless pork shoulder blade roast (about 3 1/2 pounds) and let rest in the refrigerator over night.
In the morning, brown the roast in about 2 tbsp of oil and then transfer to the slow cooker.
Next, in a large frying pan cook the following ingredients until soft.
2 onions diced
4 cloves garlic
2 bay leaves
Add to the frying pan:
1/4 cup tomato paste
1/4 cup BBQ sauce
1 can tomato sauce (14 oz.)
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
Bring this to a boil and then add to the slow cooker. Cook on low for 8 hours.
After eight hours, remove the pork roast to a cutting board and let it rest, covered, for 10 minutes. Take this chance to skim off any fat that has accumulated at the top of the sauce and to remove the bay leaves from the slow cooker. Then use two forks to gently "pull" the pork apart. Transfer the pulled pork back to the sauce in the slow cooker, stir and serve.