Use slow cooker for tangy pulled pork; delicious served on onion buns

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

Slow Cooker Pulled Pork

500 ml (2 cups) thinly sliced onions

1.5 kg (3 lb) pork loin roast

500 ml (2 cups) chopped peeled apples

8 large onion buns

Sauce

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1 bottle (455 ml) chili sauce

75 ml (1/3 cup) each grainy mustard and liquid honey

30 ml (2 tbsp) chili powder

30 ml (2 tbsp) each tomato paste and Worcestershire sauce

15 ml (1 tbsp) packed brown sugar

5 ml (1 tsp) smoked paprika or 10 ml (2 tsp) regular paprika

2 cloves garlic, minced

Place onions on bottom of slow cooker. Place pork loin on top. Sprinkle apples over top and down sides.

Sauce: In a 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 for 6 to 7 hours until meat is fall-apart tender.

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

Makes 8 servings.

Nutritional information per serving: 552 calories; 46 g protein; 12 g fat; 64 g carbohydrate; 6 g fibre.

Source: Foodland Ontario.