Serve Pulled Pork on a Bun for Super Bowl Sunday

Big games = big appetites!

Excelling at spectator sports is hard work! Armchair athletes can work up a hearty appetite cheering on their team. Chili, sub sandwiches, pizza, wings and nachos are fan favourites for noshing while coaching from the sidelines, analyzing plays and critiquing the refs’ calls.

Bring your A game and score a touchdown this Super Bowl Sunday (Feb. 7th) by serving Pulled Pork on a Bun. Pork roast bathed in a rich barbecue-style sauce cooks lazily in the slow cooker freeing you up to catch all the antics on the big screen, from the singing of the National Anthem through to the final whistle.

Once the pork has cooked, the tender meat is easily shredded by pulling it apart with two forks (hence the name!). Serve it and the flavourful sauce piled high in warmed buns.

You’ll want to put the recipe for Pulled Pork in your play book.  It’s a crowd pleaser no matter which Bowl or Cup your armchair quarterbacks are watching!

Sports Speak! Want to sound like a sports commentator, coach, player or just a die-hard fan? Learn all the lingo by checking out this great list of sports cliches!

Pulled Pork on a Bun
Makes 6 to 8 servings

1 tbsp (15 mL) vegetable oil
2 medium onions, finely chopped
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) black pepper
1 cup (250 mL) chili sauce (e.g. Heinz)
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) cider vinegar
1 tbsp (15 mL) Worcestershire sauce
1 boneless pork shoulder, trimmed of fat (about 3 lb/1.5 kg)
6 to 8 Kaiser, onion or cheese buns, halved and warmed

In a skillet, heat oil over medium heat. Add onions; cook, stirring frequently, until softened. Add chili powder and pepper; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar and Worcestershire sauce. Stir to combine, and bring to a boil. Remove from heat.

Place trimmed pork in slow cooker insert and pour sauce over. Cover and cook on Low for 10 to 12 hours or on High for 6 hours, until pork comes apart readily.

Lift out pork and place on a cutting board; using two forks, pull the meat apart in shreds. Return meat to the sauce and keep warm until ready to serve.

To serve, spoon shredded pork and sauce into buns.

Recipe Source: Adapted from The 150 Best Slow Cooker Recipes by Judith Finlayson, Robert Rose Inc., 2001

* Add 3 to 6 minced cloves garlic, if desired. Cook along with onions.
* For a smoky flavour, add 1 tsp (5 mL) liquid smoke when you add the Worcestershire sauce.
* Accompany the Pulled Pork with any of the following: veggies and dip, pickles, potato chips, coleslaw, sweet potato fries, or potato fries.

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