Tetley Slow Cooker Pulled Pork with Warmth Tea
Warmth Slow Cooker Pulled Pork

Southern barbecue flavours mingle with warming spices in this easy-to-prepare dish.

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

 

  • Preparation time: 20 minutes
  • Cook time: 4 hours
  • Total time: 4 hours & 20 minutes
  • Difficulty: Easy

Directions

  • 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.
  • Place pork in slow cooker and pour sauce over top.
  • Add tea bags, submerged 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.
  • 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.
  • 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.

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