Simply Red Slow-Cooked Pulled Pork

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Pulled pork is often served in buns, but you can also serve over garlic mashed potatoes, rice or in a corn tortilla.

Tags: Intermediate, One Hour +, Entrées, Lunches, Vegetables, Pork, Baking, Blend
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 240  minutes
Total: 250  minutes

Additional Information


1 pork shoulder or pork butt roast, about 1-1/2 lb/750 g
1 small onion, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, peeled
2 tbsp (25 mL) PC Splendido White Condiment With Balsamic Vinegar of Modena
1 tbsp (15 mL) Spanish paprika


  1. Preheat oven to 300°F (150°C). Place pork roast in deep casserole dish.
  2. In food processor, blend onion, celery, garlic, vinegar and paprika for about 5 minutes or until smooth, scraping down side of bowl occasionally. Scrape mixture over pork roast. Using your hands, rub all over roast. Pour salsa into bottom of casserole dish. Cover dish. Bake in centre of oven for 2 hours. Remove from oven, turn roast over, recover and bake another 2 hours or until pork is very tender and shreds easily when prodded with a fork.
  3. Transfer pork to cutting board. Using two forks, pull into pieces. Remove and discard any large chunks of fat. Skim fat from surface of sauce in casserole dish. Serve pulled pork with a drizzle of the sauce. Serve sprinkled with chopped fresh coriander and sliced green onions, if desired.

Chef's Tips

You can also cook this in a slow-cooker.

Nutritional Information

Per serving
Calories 230 Cal
Fat 15 g
Sodium 620 mg
Carbohydrate 8 g
Fibre 2 g
Protein 16 g