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Pulled BBQ Pork

During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. —Joseph Sarnoski, West Chester, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 10 hours
  • Makes
    8 servings

Ingredients

  • 2 medium onions, finely chopped
  • 1 tablespoon canola oil
  • 6 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons hot pepper sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 8 kaiser rolls, split

Directions

  • In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved.
  • Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.
Nutrition Facts
1 sandwich: 518 calories, 21g fat (7g saturated fat), 101mg cholesterol, 528mg sodium, 44g carbohydrate (12g sugars, 3g fiber), 36g protein.

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