Pulled Pork SandwichRecipe by Chef Michael Williams

Directions

1.  You will need a large fry pan if you are using a slow cooker or a Dutch oven or a large pot if using the oven. Preheat on medium heat. Add a little canola oil and then the pork roast. Brown nicely on all sides and then remove and set aside.
2.  Now add the onions to the pan and sauté until lightly browned. Add the tomato paste and cook, stirring frequently until paste starts to brown.
3.  Add the vinegar, plug your nose and release any brown yummy bits that are stuck to the bottom of the pan with a wooden spoon.
4.  Now add the tomato sauce, garlic powder, celery salt, mustard powder, Worcestershire and maple syrup and stir together.
5.  If using a slow cooker add the roast and then pour the sauce in and set on low for 6-8 hours. Add a little water if necessary to ensure that the roast is at least half covered.
6.  If using the oven, preheat to 230° F.
7.  Add the roast back to the Dutch oven or pot and add a little water if necessary to ensure that the roast is at least half covered. Heat on low for about 15 minutes on the stovetop to ensure that the roast is warm in the center while taking care to not boil the liquid.
8.  Cover with a lid and place in the oven. Cook for 6-8 hours.
9.  When cooked, a fork should cut into the meat fairly easily.
10.  Once cooked, remove from oven and let cool for half an hour in the liquid.
11.  Once cool enough to handle, place the roast on a cutting board and ‘pull’ the meat off in the natural strands and then chop into bite sized pieces if necessary. You can also take off chunks of the roast and roll between your fingers until it separates.
12.  Return the pulled meat to the sauce and stir until it is evenly coated. Serve on your favourite toasted buns with sliced onion, peppers or even some yummy coleslaw.