How do you transform an inexpensive Ontario pork shoulder blade roast into a crowd-pleasing meal of Pulled Pork on a Bun? The secret is slow cooking, and the result is tender and tasty. This nutritious entree is easy to make in the slow cooker or oven, simple to serve, and the leftovers are delicious. Kimberly Green, Home Economist and Registered Dietitian with Ontario Pork walks us through the preparation of this Ontario Pork specialty.
Yield: Serves 6
Cooking Time: 5-6 hours
Preparation Time: 10 min
Ingredients
2 Tbsp (30 mL) fresh garlic, chopped
1 tsp (5 mL) cracked black peppercorns
1 Tbsp (30 mL) dried thyme
1 Tbsp (30 mL) Dijon mustard
2 lb (1 kg) Ontario pork shoulder blade roast
1 cup (250 mL) sweet fruit wine (or apple juice)
1 cup (250 mL) prepared BBQ sauce
6 Kaiser or egg buns
Steps
1. Mix together garlic, peppercorns, thyme, and mustard to form a paste; rub into the pork shoulder and place it in a roasting pan or slow cooker.
2. In a separate small bowl, mix wine (or juice) and BBQ sauce together; pour it over the pork. Cover roasting pan with a lid or aluminum foil (or if using slow cooker, cover with lid).
3.
For oven: preheat to 350°F (180°C) and cook the pork for 30 minutes; then lower the temperature to 200°F (100°C) and keep cooking for 4-5 hours.
For slow cooker: cook on HIGH for 5 hours. Or on LOW 8-10 hours Pork is done when very tender but not falling apart.
4. Remove pork from oven and set aside to cool.
5. Place the remaining liquid from the roasting pan/slow cooker into a small saucepan and heat on stovetop until it thickens into a glaze. Using two forks shred the pork and place it back into the roasting pan/slow cooker. Stir in the glaze; heating to desired temperature.
6. Serve pulled pork on buns, with coleslaw on the side.
For more great recipes visit PutPorkOnYourFork.com.
