Slow Cooker Pulled Pork From Canadian Living

Here is a really delicious pulled pork recipe I made over the weekend.  It's not too sweet, and just the right amount of savoury.  You will love it too! I served a bowl of homemade coleslaw with it and some fresh buns and voila - there was Friday night's dinner.

The recipe calls for a blade pork roast, but I used shoulder and it was awesome.

3 1/2 lb of pork blade or shoulder (trust me, I don't even know how much the pork I had weighed so not to worry about the perfect size)
1/2 tsp each of salt and pepper, 2 tbsp. of vegetable oil, 2 onions diced, 4 cloves garlic, minced, 2 tbsp. chili powder, 2 tsp ground coriander (though I didn't have any and managed to survive), 2 bay leaves, 1/4 cup of tomato paste, 1 can of tomato sauce, 2 tbsp. of brown sugar, 2 tbsp. of cider vinegar, 2 tbsp. Worcestershire sauce, 2 green onions thinly sliced.

Sprinkle pork with salt and pepper.  In a Dutch oven, or a simple frying pan, heat oil over medium high heat; brown pork all over.  Transfer to slow cooker.  Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; cook, stirring often, until onions are softened, about 5 minutes.  Add tomato paste; cook, stirring until darkened, about 2 minutes.  Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any browned bits.  Pour into slow cooker.  Cover and cook on low until pork is tender, 8 to 10 hours on low or 4-5 hours on high (which is what I did).

Transfer pork to cutting board and tent with foil; let stand for 10 minutes.  With 2 forks, shred or "pull" pork.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat.  Bring to boil over high heat:  boil vigorously until reduced to 3 cups, 10-12 minutes.  Discard bay leaves.  Add pork; stir to coat and warm through.  Sprinkle with green onions - serve with some fresh buns and top with coleslaw.