- 3-1/2 lb (1.75 kg) Ontario pork shoulder blade roast or picnic roast or equivalent cut
- 1/2 tsp (2 mL) EACH: salt and pepper
- 2 Tbsp (30 mL) olive oil
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 2 Tbsp (30 mL) chili powder
- 2 tsp (10 mL) ground coriander
- 3 bay leaves
- 1/4 cup (60 mL) tomato paste (or 1 small can)
- 1 x 14 oz (425 g) can tomato sauce
- 2 Tbsp (30 mL) spoonable stevia, or a dropper-full of liquid stevia, or equivalent sweetener of choice
- 2 Tbsp (30 mL) coconut aminos
- 2 Tbsp (30 mL) cider vinegar
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker.
- In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients while stirring occasionally, until onions are softened, about 5 minutes. Add everything else, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce over pork in the slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.
- Once cooked, transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or "pull" pork.
- Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until thickened somewhat and reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves. Seriously, you don't want to bite into one of those.
- Add the pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes.
Now, what to serve it on? I recently tried some coconut-based "paleo" wraps from Julian Bakery (available here from Low-Carb Grocery), and while they're (a) a bit smaller than I'd like and (b) a bit sweet, they still do the trick. (Full disclosure note - I have not received any compensation from either Julian Bakery, Ontario Pork Producers, or Low-Carb Grocery, or any other third-party, in relation to this or any other blog posting.)