BBQ Slow Cooker Pulled Pork

Perfect for any large gathering
Dish Type: main dish Lifestyle: dairy free, nut free


3-1/2 lb (1.6 kg) pork shoulder roast

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) apple cider vinegar

2 tbsp (30 mL) Worcestershire sauce


Sprinkle pork with salt and pepper. 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.  Serve on crusty or toasted buns.