Pork slowly cooked in a tangy sauce until it pulls apart is delicious. Stir meat shreds into the sauce and serve on onion buns.

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Servings: 8

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  • 2 cups (500 mL) thinly sliced Ontario Onions
  • 1.5 kg Ontario Pork Loin Roast
  • 2 cups (500 mL) chopped peeled Ontario Apples
  • 8 large onion buns


  • 1 bottle (455 mL) chili sauce
  • 1/3 cup (75 mL) each grainy mustard and Ontario Honey
  • 2 tbsp (25 mL) chili powder
  • 2 tbsp (25 mL) each tomato paste and Worcestershire sauce
  • 1 tbsp (15 mL) packed brown sugar
  • 1 tsp (5 mL) smoked paprika (or 2 tsp/10 mL regular paprika)
  • 2 cloves garlic, minced


Place onions on bottom of slow-cooker. Place pork on top. Sprinkle apples over top and down sides.
Sauce: In large bowl, mix together chili sauce, mustard, honey, chili powder, tomato paste, Worcestershire sauce, sugar, paprika, and garlic; pour over meat and apples. Cover and cook on LOW setting for 6 to 7 hours or until meat is fall-apart tender. 

Remove roast to large plate. Using 2 forks in opposite directions, shred meat along its length. Stir meat back into sauce and serve on buns.

Nutritional information

1 Serving    

  • PROTEIN: 46 grams
  • FAT:12 grams
  • CARBOHYDRATE: 64 grams
  • CALORIES: 552
  • FIBRE: 6 grams