Alberta Style Pulled Pork
This is one for the slow cooker enthusiasts. Who doesn’t love the taste of homemade BBQ sauce, or the scents in your home while your BBQ pork is slow cooking all day?
Pulled pork in a rich tangy homemade BBQ sauce.
- 2 tbsp Garlic Powder
- 2 tbsp Chilli Powder
- 2 tsp dry mustard
- 1 tsp coarse salt
- 2 tsp black pepper
- 1 tsp smoked paprika
- 4 lb Pork Shoulder or Tenderloin
- 1 cup Ketchup
- 1/2 cup Cider Vinegar
- 1/2 cup Worcestershire Sauce
- 4 tbsp Canola Oil divided
- 2 tbsp Cumin
- 1 tsp Dried Thyme
- 2 tsp Smoked Paprika
- 1/4 cup Brown Sugar
- 1 tbsp Dry Mustard Keen's
- 1 large Onion finely chopped
- 2 cloves Garlic minced
- 1 cup chicken or beef stock
Mix all spices for pork rub in a bowl. Liberally coat the roast or tenderloin on all sides.
In a large skillet bring 2 tbsp of Canola Oil to a medium high heat. Sear the pork on all sides.
Pour 2 tbsp of Canola oil in the bottom of the slow cooker. Place seared pork into the cooker.
In a large bowl, whisk the rest of the ingredients ingredient, add chicken stock after the BBQ sauce is mixed. Pour whole concoction into slow cooker.
Cover slow cooker. Cook on high heat for 4-5 hours, until pork can be shredded with two forks.
Remove roast or tenderloin from the slow cooker and pull apart with two forks.
If sauce in cooker is still too thin, use 2 tbsp of corn starch in ¼ cup of water to thicken. Return meat to sauce. Serve on buttered rolls.
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