Ingredients
10
10 servings
- •0.5 cup all-purpose flour
- •1 teaspoon chili powder
- •1 teaspoon paprika
- •1 teaspoon cumin
- •1 teaspoon adobo seasoning
- •0.5 teaspoon cayenne pepper
- •1 (4 pound) pork loin roast, cut into pieces
- •1 tablespoon butter
- •2 onions, chopped
- •2 cloves garlic, minced, or more to taste
- •1 (14.5 ounce) can diced tomatoes
- •0.75 cup barbeque sauce
- •0.25 cup brown sugar
- •3 tablespoons hot pepper sauce
Instructions
- Mix together flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. Add pork; toss to coat.
- Melt butter in a large skillet over medium heat; cook pork in batches in hot butter until browned on all sides, about 10 minutes. Transfer browned pork to a slow cooker.
- Make sauce: Cook and stir onion and garlic in the same skillet over medium heat until fragrant, about 1 minute. Stir in tomatoes, barbecue sauce, brown sugar, and hot sauce; simmer for 5 minutes. Pour sauce over pork.
- Cook on Low for 5 to 6 hours. Transfer pork to a plate and shred with 2 forks. Return shredded pork to the slow cooker and stir to coat with sauce. Continue to cook, uncovered, until thickened, 10 to 15 minutes.
Nutritional Facts
Per 10 servings
- Calories: 249
- Carbohydrate: 19g
- Fat: 9g
- Fiber: 1g
- Protein: 22g
- Sugar: 12g
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