Pulled Pork

Preparation time: 15 minutes
Cooking time: 8 hours
Servings: 8

Ingredients

• 30 ml (2 tablespoons) chilli powder
• 10 ml (2 teaspoons) onion powder
• 5 ml (1 teaspoon) Tabasco sauce, to taste
• 2.5 ml (1/2 teaspoon) garlic powder
• 250 ml (1 cup) ketchup
• 125 ml (1/2 cup) cider vinegar
• 125 ml (1/2 cup) apple jelly
• 30 ml (2 tablespoons) Dijon mustard
• 30 ml (2 tablespoons) molasses
• 30 ml (2 tablespoons) Worcestershire sauce
• 1 pork shoulder roast, about 2 kg (4 lbs)
• Salt and pepper

In a bowl, combine all the sauce ingredients.

Place the roast in the slow cooker. Season with salt and pepper. Cover with the sauce. Cook for 8 hours on low or until the meat is fork-tender. Remove the meat from the slow cooker, remove the bones and skin and shred the meat into a large bowl. Add half the sauce from the slow cooker and stir to combine.

Serve with corn bread, polenta or in sandwiches.

NOTE: For even more flavour, once you remove the meat from the sauce, pour the sauce into a saucepan, bring to a boil and reduce by half before stirring into the meat.

Pulled Pork Sandwiches

Preparation time: 15 minutes
Cooking time: 5 minutes
Servings: 8

Ingredients

Coleslaw

• 30 ml (3 tablespoons) cider vinegar
• 15 ml (1 tablespoon) whole-grain mustard
• 15 ml (1 tablespoon) maple syrup
• 15 ml (1 tablespoon) olive oil
• 1 apple, cut into thin julienne
• 1 liter (4 cups) thinly sliced green cabbage

• 8 large burger buns, toasted
• 750 ml (3 cups) pulled pork, warm
• Salt and pepper

Coleslaw

In a bowl, combine the vinegar, mustard, syrup, and oil with wire whisk. Add the apples and stir to combine. Add the cabbage, stir and let stand for 15 minutes in the refrigerator.

Assembly
Place the pulled pork on the toasted buns and top with coleslaw. Close and serve immediately.