Succulent Pulled Pork

This past weekend I was visiting some friends of mine in Toronto. I'm a real food lover, and food is one of my favorite things about visiting this great city. If you've ever been to Toronto, then you will know as well as I do that whatever you might be in the mood for, you can have in this beautiful town, the world (of food) is literally your oyster! So my friends and I were all discussing where we should go to eat Saturday night.. none of us were starving, but a drink and a tasty nibble were definitely in the cards.

One friend asked if I liked pulled pork, and funny enough, I'd been having serious craving for pulled pork, ever since catching Guy Ferrari on the television, making it about a week or two ago, on the Food Network... so my friend at this point has convinced me I haven't eaten pulled pork until I've tried the organic pulled pork at the Prohibition Gastrohouse, on ( 696) Queen East (Toronto)... so off we went, to see if said friend was right.

When we first pulled up to this place, I could already tell I was going to enjoy myself here, - the smell of good food cooking, a lot of happy looking people (staff and clientele alike) and a fantastic selection of beer on tap! The manager of the place, Trevor McCarthy, happened to be an old friend of one of my friends, so, needless to say, the service was exceptional!

But let's get back to the food. Although I was spoiled for choice at this fine Gastropub (between the homemade bison burger, with haute poutine (duck confit, marinated Quebec curds, duck gravy and red wine jus, really!), homemade mac and cheese with truffle oil, roquefort, apple wood smoked cheddar, and bacon (yummy!) or their famous personal flatbreads) I knew what I came for, and I wasn't about to get distracted!

Now there are a couple of options here for pulled pork, there's the straight up sandwich, or, for those who enjoy a twist on old faves, the pulled pork (or chicken!) quesadilla. I chose the latter. The perfect marriage of sweet and heat in their bbq sauce, the pork was succulent and tender, and they definitely weren't stingy with their portions, which I found so refreshing - so many finer eateries fail miserably in the portion department.

My one and only complaint was that I did not manage to get the chefs secret recipe! So sad.So, when I went home, I decided to do a little research, and see if I could come up with a comparable recipe.... and found one, that, in my opinion, came reasonably close! You're going to need a slow cooker.

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