|Prep Time: 30 min||Serves: 8|
|Cooking Time: 300 min||Yield: 8 sandwiches|
Serves: 8 Whether it's a backyard BBQ or a cozy wintertime get-together, this recipe will please the whole family anytime of the year. Our favourite way to serve this tender saucy pork is on soft, pillow-y rolls topped with crunchy coleslaw, but it is also delicious wrapped in flour tortillas.
Cut the roast into 4 equal-sized chunks; sprinkle evenly with salt and pepper. Place in a large slow cooker.
In a food processor puree fresh tomatoes (1.5 large fresh tomatoes should make 3/4 cup pureed). Pour the puree into a sieve and use the back of a spoon to squeeze some of the liquid out of the puree.
Chop the onion into small pieces.
Mince the garlic.
Stir the Diana Sauce with the puréed tomatoes, cider vinegar, brown sugar, mustard, soy sauce, onion and garlic until combined; pour over the pork.
Cook on the high setting for 5 hours or until the pork pulls apart easily with a fork. For weekday preparation, start the roast before work and cook on the low setting for 10 hours.
Remove the pork to a rimmed baking sheet; tent with foil and rest for 10 minutes.
Transfer the sauce mixture to a large, nonstick skillet; bring to a boil. Simmer for 15 to 20 minutes or until mixture is reduced to about 3 cups (750 mL).
Use two forks to pull the meat into shreds; discard any large pieces of fat.
Add the shredded pork to the skillet; stir to coat.
Serve on a kaiser, roll, or wrap and top with coleslaw (optional).