Pulled Pork Made Easy – Slow Cooker

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15 minutes

5 - 6 hours on HIGH; 10 - 12 hours on LOW in slow cooker

6 - 8

    • 3-4 lb
      1.5-1.8 kg
      Canadian Pork Shoulder Blade Roast (boneless or bone-in)
    • 1
      onion, sliced
    • 1
      clove garlic, minced
    • 1
      bay leaf
    • ½ cup
      125 mL
    • 1 Tbsp
      15 mL
      soy sauce
    • 16 oz
      500 mL
      bottle prepared barbecue sauce
    • buns or small crostini


If necessary, remove netting from pork roast; trim excess fat. Place sliced onion in the bowl of a slow cooker, and set pork on top of onions. In a separate small bowl, combine garlic, bay leaf, water and soy sauce; then pour over pork and onions. Cover and cook on HIGH for 5 – 6 hours or LOW for 10-12 hours. Remove pork and drain liquid; remove bone if necessary. Shred pork with two forks, pulling the meat into shreds. Mix in barbecue sauce, stirring well to combine. Heat through. Serve on buns with coleslaw as a sandwich or on small crostini as an appetizer

Oven method: Put the ingredients in a close-fitting covered casserole, Dutch oven, or roasting pan covered with foil. Add more water if necessary tso liquid rises about 1/3 of the way up the side of the pork roast. Roast in 300ºF (150ºC) oven, covered, for 4 hours. Continue as above.


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