Recipe by Debi and Johnny
Nothing better than coming home from a hard day to the aroma of good food cooking. THIS IS ONE OF THOSE RECIPES. We found this recipe in a magazine from our grocery store - Sobeys and want to share it with you. Please feel free to review, we love your comments and suggestions.
Top Review by Bonnie G #2
Made this for my DGSs who do not like anything differant so I was a little nervous about the apple in this - but it was very well recieved and both boys went back for secons. Being lazy, On the last step I just mixed the sauce and flour, added to the pot on warm and it thickened up just fine. The apples just seemed to add an extra flavor that you couldn't really pick out as apples - just a very good differant. This may be my permanant pulled pork recipe from now on. Made for Spring PAC 2012
- 1 kg boneless pork shoulder, string removed and excess fat trimmed
- 1 sweet onion
- 1 granny smith apple
- 1 bay leaf
- 2 1⁄2 cups beef broth, 25% less sodium
- 1⁄2 cup applewood smokey bourbon grilling sauce
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves
- 1⁄2 teaspoon pepper
- 8 whole grain buns
Directions See How It's Made
- Slice onion, peel and slice apple. Place the onion, apple, bay leaf and pork in your slow cooker.
- Then whisk together the broth, half the grilling sauce, tomatoe paste, flour, chilli powder, Worcestershire sauce, garlic (minced or diced fine) and pepper. Pour into the slow cooker and cook on low for 8 hours or until done.
- Remove any excess fat that has risen to the surface and remove the pork to a cutting board. Cover to keep warm. Take the sauce remaining in the slow cooker and transfer to a saucepan and bring to a boil over medium heat. Reduce heat and simmer until sauce is thickened, then add the remaining applewood grilling sauce. Remove the bay leaf.
- Shred pork with two forks and combine with sauce. Serve on buns with coleslaw and salad on side.