Nope. I’m pulling your pork (shoulder).

Well, actually Chef Kev is…. he made Pulled Pork. What did you think I was talking about?

prep time: 10 minutes assembly
cooking time: 6-8 hours in a crock pot

sauce:
2/3 cup ketchup
2 tbsp dijon mustard
4 tsp paprika
2 tsp ancho chile powder
2 tbsp worchester
3-4 peeled and crushed garlic cloves
2 tsp ground coriander seed
3 tbsp golden brown sugar
4 tbsp apple cider vinegar
1 tbsp sriracha hot sauce
1 whole chopped white onion

3 lb pork shoulder
coleslaw (store bought or homemade from your favourite recipe)

the how-to:

Mix all the ‘sauce ingredients’ together in your slow cooker.

Prepare your pork shoulder by seasoning with salt and pepper. Add to slow cooker and cook for 6 – 8 hours. Remove your pork from the slow cooker and sauce. Let it stand, covered with aluminum foil, for 5-10 mins.

While the meat is resting, pour the sauce from the slow cooker into a pot. Over med-low heat, skim off any excess fat and reduce to desired thickness.

After it’s nap, shred the well-rested pork with a few forks (hey, that rhymes!). Then, add the meat back into the sauce. Mix well.

Serve on fresh portugese bun. Top with your favourite coleslaw or (optional) shaved onion.

Redonculously good. Enjoy!