Pork slowly cooked in a tangy sauce until it pulls apart is delicious. Stir meat shreds into the sauce and serve on onion buns.
- 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.
- PROTEIN: 46 grams
- FAT:12 grams
- CARBOHYDRATE: 64 grams
- CALORIES: 552
- FIBRE: 6 grams