Introduction
Directions
- Season pork with salt and pepper. Heat oil over medium-high heat in a Dutch oven; brown pork all over. Transfer pork to a slow cooker. Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; cook, stirring often, until onions are softened, about 5 minutes.
- Add tomato paste; cook, stirring about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any browned bits. Pour into slow cooker. Cook on low until pork is tender, 8 to 10 hours.
- Transfer pork to cutting board; let stand for 10 minutes. With 2 forks, shred or pull pork. Meanwhile, pour liquid from slow cooker into large saucepan; discard the surface fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups, 10 to 12 minutes. Discard bay leaves. Add pork; stir to coat and warm through. Sprinkle with green onions.
- Combine all ingredients in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.