Honey Garlic Pulled Pork

Prep Time 10 MIN

Cook Time 8 hrs 15 MIN

Serves 6

Ingredients :

  • 3 1/2 lb (1.75 kg) pork shoulder or butt roast, trimmed
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 tbsp (30 mL) canola oil
  • 1 jar (341 mL) VH® Honey Garlic Sauce
  • 3 tbsp (45 mL) cornstarch
  • 1 bag (397 g) prepared coleslaw mix
  • 1/3 cup (75 mL) prepared coleslaw dressing
  • 6 buns, toasted

Directions :

  1. Season pork all over with salt and pepper. Heat oil in large skillet set over medium heat; cook pork for 2 to 3 minutes per side or until browned. Transfer to slow cooker.
  2. Pour VH® Honey Garlic Sauce over top; cover and cook on LOW for 8 to 10 hours or on HIGH for 4 hours. Transfer pork to cutting board; let stand for 10 minutes.
  3. Whisk cornstarch with 2 tbsp (30 mL) cold water until smooth. Whisk into slow cooker; cook on HIGH for 8 to 10 minutes or until sauce is thickened.
  4. Shred pork using two forks, discarding any tough or fatty bits. Toss pork with 1 cup (250 mL) sauce. Return to slow cooker set on LOW to keep warm for serving.
  5. Meanwhile, toss coleslaw with dressing. Serve half of the pulled pork in buns with some coleslaw. Serve remaining coleslaw on the side.

Recipe Tips:

  • Refrigerate remaining pulled pork in airtight container for up to 2 days or freeze for up to 1 month.
  • Add leftover pulled pork to pastas, soups, tacos and pizzas.

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