Slow Cooker BBQ Pulled Pork

*Pork, fresh, loin, top loin (roasts), boneless, separable lean only, cooked, roasted, 45 oz
Onions, raw, 2 medium (2-1/2" dia)
Garlic, 5 cloves
Salt, 1 tsp
Pepper, black, 1 tsp
Chili powder, 2 tbsp
*Coriander seed, 2 tsp
Bay Leaf, 3 tsp, crumbled
Tomato Paste, .25 cup
Brown Sugar, .1875 cup, packed
Cider Vinegar, 2 tbsp
Lea & Perrins, Worcestershire Sauce, 6 tsp
Scallions, raw, 2 medium (4-1/8" long)
*Ketchup, Heinz, 1 tbsp
Yellow Mustard, .125 cup

Sprinkle pork with salt & pepper. In dutch oven, heat oil over medium high heat; brown pork all over. Transfer to slow cooker.

Reduce heat to medium. Add onions, garlic, chili powder, coriander and bay leaves; fry, stirring often, until onions are softened, about 5 mins.

Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and worcestershire sauce, stirring and scraping up any brown bits. Pour into slow cooker. Cover and cook on low for 8 to 10 hours or until pork is tender.

Transfer pork to cutting board, and tent with foil; let stand for 10 minutes. With 2 forks, shred or "pull" pork.

Meanwhile, pour cooking liquid into large saucepan; skim off fat. Bring to a boil over high heat; boil until reduced to 3 cups [750ml], about 15 minutes. Discard bay leaves.

Add pork; reduce heat and simmer until hot. About 5 minutes. serve sprinkled with green onions.



Number of Servings: 8

Recipe submitted by SparkPeople user CROWNECAKES.