Slow Cooker Pulled Pork Roast recipe
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Ingredients
- 1 (3 1/2) pound pork butt roast 1 tablespoon chili powder 1 tablespoon vegetable oil 2 teaspoons pepper 2 teaspoons ground cumin 2 teaspoons coriander 2 teaspoons paprika 1 teaspoon allspice ½ teaspoon salt 2 cloves garlic, minced 1 ½ cups Heinz Tomato Ketchup 1 cup Heinz® Apple Cider Vinegar ½ cup fancy molasses ⅓ cup Heinz® Mustard 2 teaspoons cornstarch Soft rolls
Nutrition Info
- 503 caloriescarbohydrate: 49.3 gcholesterol: 78.2 mgfat: 22.8 gfiber: 2 gprotein: 24.8 gsaturatedFat: 7.5 gservingSize: -sodium: 934.4 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Pulled Pork Roast
Directions
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Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl, blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
Transfer the roast to a large bowl, discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker, stir to combine with remaining cooking juices. Serve the meat on soft rolls, drizzle with thickened sauce mixture to taste.