ENGLISH
30
1. Lightly season pork shoulder with salt and pepper. In a Dutch oven over
medium-high heat, add vegetable oil and sear pork on all sides. Place pork
in slow cooker.
2. Return Dutch Oven to medium heat, add onion, and cook until golden
and softened, about 5 minutes. Stir in garlic, chili powder and sweet
paprika, cook 1 minute.
3. Add tomato paste and cook, stirring for 2 minutes. Add in stewed
tomatoes, brown sugar, vinegar, Worcestershire sauce and bay leaf. Bring
to a boil.
4. Turn off heat and carefully pour sauce over pork in slow cooker. Press
button to LOW setting and cook covered for 8 hours until pork is tender.
5. Remove Pork from slow cooker and let rest for 10 minutes before
shredding, or pulling with two forks into strips.
6. Meanwhile, carefully transfer sauce into a large saucepan. Bring to a
boil, skimming off any excess fat. Reduce heat and simmer until reduced
and thickened, about 20 minutes. Remove the bay leaf and add back pork.
Serve hot.
Tip: Serve pulled pork on toasted buns with choice of toppings, such as
grated cheese, horseradish, green onions.
