Perfect Pulled Pork

A great crowd pleaser for all ages. Easy to make ahead and packs lots of flavour. Serve on buns or over mashed potatoes. Love it topped with one or more of the following: bread & butter pickles, chopped green onions, sliced hot peppers, candied jalapeños and coleslaw.

Print Recipe

Perfect Pulled Pork

Course

Main Dish

Servings

servings

Ingredients

• 3½ -4 pounds pork shoulder boneless
• 1 tablespoon black pepper
• 1 tablespoon brown sugar
• 1 tablespoon ground coriander
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 2 teaspoons dried mustard powder
• 2 teaspoons onion powder
• 2 teaspoons sea salt
• 2 tablespoons sunflower oil
• 3 cups onions thinly sliced
• 3 garlic cloves chopped finely
• 2 celery stalks chopped with leaves
• 1 jalapeno or other hot pepper chopped finely
• 2 teaspoons sea salt
• 1 cup red wine
• ½ cup molasses
• ¼ cup brown sugar
• 2 cups of tomato puree

Course Main Dish Servings servings Ingredients 3½ -4 pounds pork shoulder boneless 1 tablespoon black pepper 1 tablespoon brown sugar 1 tablespoon ground coriander 2 teaspoons garlic powder 2 teaspoons paprika 2 teaspoons dried mustard powder 2 teaspoons onion powder 2 teaspoons sea salt 2 tablespoons sunflower oil 3 cups onions thinly sliced 3 garlic cloves chopped finely 2 celery stalks chopped with leaves 1 jalapeno or other hot pepper chopped finely 2 teaspoons sea salt 1 cup red wine ½ cup molasses ¼ cup brown sugar 2 cups of tomato puree

Instructions

1. In a large bowl, mix all the dry ingredients and roll the roast on all sides into the dry rub. Cover and place in the fridge for at least an hour, better overnight. Remove from fridge, 45 minutes before it needs to go in the oven. Preheat oven to 275F (or a slow cooker works well too)
2. In a medium size, heavy bottom Dutch oven, (or fry pan if you are transferring roast to a slow cooker) over medium high heat, place the oil. When ready, brown the roast on all sizes till golden brown. Remove from the pot and let rest on a clean plate. Add the onions to the hot pot or pan and stir well, incorporating all the leftover bits by scrapping the bottom - Sauté the onions for about 5 minutes. Add in garlic, celery and hot pepper. Deglaze by pouring in the red wine and stirring well. Add in the molasses and puree, stir and warm the sauce. If using a slow cooker, pour the sauce into the vessel.
3. Place the roast in the pot and spoon over some of the sauce. Cover and cook for about 3.5 to 4 hours till fork tender. Turn the roast occasionally. When done, gently remove the roast from the pot and let rest for 15 minutes in a large bowl. Cover with foil.
4. Skim off the fat from the sauce and reduce over medium high heat for a few minutes. Emulsify with a hand wand or place sauce in a blender. Return sauce to pot. Taste and adjust seasonings. Pull the roast apart with 2 forks. Pour as much sauce on top of the pork as desired and mix. Place the remainder of the sauce in a warm pitcher.