Tetley Slow Cooker Pulled Pork with Warmth Tea

Southern barbecue flavour mingles with warming spices in this easy-to-prepare dish.

Tetley Slow Cooker Pulled Pork with Warmth Tea

Ingredients

  • 1 tbsp (15 mL)- olive oil
  • 1 - large onion, chopped
  • 2 - cloves garlic, minced
  • 1 cup (250 mL) - chicken broth
  • 1/2 cup (125 mL)- ketchup
  • 2 tbsp (30 mL) - apple cider vinegar
  • 2 tbsp (30 mL) - packed brown sugar
  • 2 tsp (10 mL) - chili powder
  • 2 tsp (10 mL) - paprika
  • 1/2 tsp (2 mL) - freshly ground pepper
  • 1/4 tsp (1 mL) - salt
  • 1 - boneless pork shoulder, trimmed of excess fat (about 3 lb/1.5 kg)
  • 4 - Tetley Warmth Tea Bags
  • 1/2 cup (125 mL) - mayonnaise
  • 2 tbsp (30 mL) - apple cider vinegar
  • 2 tsp 10 mL) - granulated sugar
  • 4 cups (1 L) - shredded coleslaw mix
  • 6 - ciabatta buns

Directions

  1. In large saucepan or Dutch oven, heat oil over medium-high heat; cook onion and garlic for 4 to 6 minutes or until softened. Stir in chicken broth, ketchup, vinegar, brown sugar, chili powder, paprika, pepper and salt; bring to boil.
  2. Place pork in slow cooker and pour sauce over top. Add tea bags, submerging in sauce and nestling around pork. Cover and cook on High for 4 to 6 hours or on Low for 8 to 10 hours, or until pork is very tender and falling apart.
  3. Transfer pork to large bowl. Using two forks, pull the meat apart in shreds. Remove tea bags from sauce and discard. Transfer sauce to saucepan; bring to boil over medium-high heat. Boil for about 5 minutes or until sauce is reduced to 1 cup (250 mL). Add pork to sauce and keep warm.
  4. Meanwhile, whisk together mayonnaise, vinegar and sugar; toss with coleslaw mix. Serve pulled pork in ciabatta buns with coleslaw.

Tetley Tip

  • You can make the sauce the night before, then cover and refrigerate. The next morning, continue with the recipe.