Pork, The One You Love
Feb. 15th, 2009 06:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
calzephyrAll kidding aside, I can expect to get a lot of meals from one big pork shoulder. Today was our first visit to the Wal-Mart Supercentre in Airdrie and I was skeptical that it could be found there. I guess these are pretty common in the US, but not in our parts. It was seriously big news when it opened last year. They even have organic produce.
Ingredients
* 3 to 3-1/2 lb. boneless pork shoulder
* 1 cup chopped sweet onion (1 large)
* 6 cloves garlic, minced
* 1 12-oz. bottle chili sauce
* 2 Tbsp. packed brown sugar
* 2 Tbsp. cider vinegar
* 1 Tbsp. Worcestershire sauce
* 1 Tbsp. chili powder
* 1/2 tsp. salt
* 1/2 tsp. ground black pepper
Directions
1. Trim fat from meat. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker.
2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork, discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
More BHG recipes can be found here.
Ingredients
* 3 to 3-1/2 lb. boneless pork shoulder
* 1 cup chopped sweet onion (1 large)
* 6 cloves garlic, minced
* 1 12-oz. bottle chili sauce
* 2 Tbsp. packed brown sugar
* 2 Tbsp. cider vinegar
* 1 Tbsp. Worcestershire sauce
* 1 Tbsp. chili powder
* 1/2 tsp. salt
* 1/2 tsp. ground black pepper
Directions
1. Trim fat from meat. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker.
2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork, discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
More BHG recipes can be found here.
