THUNDER BAY – Are you looking for a tasty treat for New Year’s Eve, or for that long day of football watching on January 1st? From the kitchens of Foodland Ontario comes a simple recipe for “Pulled Pork”.
You can take your time cooking this tasty dish in your slow cooker, or in a covered pot in the oven.
Served with a tangy Sweet and Sour Coleslaw, this dish is perfect for the kids on any evening they are headed out sledding, snowboarding, or skiing.
Plus it is just plain fun!
Pork slowly cooked in a tangy sauce until it pulls apart is delicious. Stir meat shreds into the sauce and serve on onion buns.
Pulled is just plain fun!and Sour Coleslaw, this dish is perfect for the kids on any evening they are headed out sledding, snowPork Recipe:
Preparation Time: 15 minutes
Cooking Time: 6 to 7 hours
Serves: 8
Ingredients:
- 2 cups (500 mL) thinly sliced Ontario Onions
- 3 lb (1.5 kg) Ontario Pork Loin Roast
- 2 cups (500 mL) chopped peeled Ontario Apples
- 8 large onion buns
Sauce:
- 1 bottle (455 mL) chili sauce
- 1/3 cup (75 mL) each grainy mustard and Ontario Liquid Honey
- 2 tbsp (25 mL) chili powder
- 2 tbsp (25 mL) each tomato paste and Worcestershire sauce
- 1 tbsp (15 mL) packed brown sugar
- 1 tsp (5 mL) smoked paprika (or 2 tsp/10 mL regular paprika)
- 2 cloves garlic, minced
Preparation:
Place onions on bottom of slow cooker. Place pork on top. Sprinkle apples over top and down sides.
Sauce: In large bowl, mix together chili sauce, mustard, honey, chili powder, tomato paste, Worcestershire sauce, sugar, paprika, and garlic; pour over meat and apples. Cover and cook on LOW setting for 6 to 7 hours or until meat is fall-apart tender.
Remove roast to large plate. Using 2 forks in opposite directions, shred meat along its length. Stir meat back into sauce and serve on buns.
Nutritional Information:
1 Serving:
- Protein: 46 grams
- Fat: 12 grams
- Carbohydrates: 64 grams
- Calories: 552
- Fibre: 6 gram
Sweet ‘n Sour Cole Slaw
Yield. 8 servings
Prep time. 10 minutes
Ingredients for the slaw
- 1 pound green cabbage (about half a medium cabbage)
- 1 large carrot, peeled
Ingredients for the dressing
- 1/4 cup distilled white vinegar (not cider vinegar)
- 2 tablespoons sugar
- 2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon celery seeds (not celery salt)
Process:
Grate the cabbage and carrots mixing them together.
In a bowl large enough for the whole shooting match, whisk together everything else. Don’t skip the mustard. It’s the secret ingredient that gives it life. And make sure all the lumps are whisked out. Add the cabbage, carrots, and onions. Cover, taste and adjust seasonings. If you like it sweeter, add more sugar.
Chill for at least 1 hour if possible to extract the flavours from the celery seeds and the vegetables.