Passion for Pork

Recipe: Tangy Tomato Pulled Pork

Dan Clapson - Tuesday, October 1, 2013

Pulled PorkTo me, pulled pork is an all-season dish. Sure, it might be a bit more enjoyable on some slider buns at a backyard get-together, but the satisfaction after eating some tender pork is something any food lover can appreciate any month of the year. 

This recipe is very simple. Once the pork is pulled and it’s lathered in sauce, it’s up to you what to do with it. I like being a little more creative in fall and put some pulled pork into my lasagna in lieu of the standard ground pork and beef. Go on, do somethin’ crazy!

(also, need to go shopping for some pork? Maybe try this new Alberta Pork line at Calgary Co-op!)

What you’ll need…


2-3lb boneless pork shoulder

1 yellow onion

3 cloves garlic

6 cups water

2 tsp chili powder

2 tsp salt


1 yellow onion (diced)

2 cloves garlic (crushed)

2 cups crushed tomatoes

1/3 cup brown sugar

1/3 cup ketchup

1/4 cup red wine vinegar

1 tbsp worcestershire sauce

1/2 tsp cayenne pepper

salt and pepper

olive oil


If you’re using a slow cooker, place all of the pork shoulder ingredients into the pot, cover and let cook on ‘low’ for 7-8 hours or until pork is very tender and can be pulled with a fork.

If you’re braising in the oven, preheat the oven to 300 degrees, place all ingredients in a deep pan, cover with tinfoil and let cook for 4-5 hours until very tender.

While that’s braising away, cook down the onion and garlic in a large pan with some olive oil on medium-high heat until softened, about 5 minutes. Add in the next 6 ingredients and let come to a simmer, reduce to medium heat and let the mixture cook for 30 minutes.

Using an food processor or blender, puree the sauce until smooth. Once the pork has cooked, pull the meat using two forks and slather in the sauce. Serve any which way you’d like!

Serves 6-8

Total cook time…7 hours