Ingredients
16
16 servings
- •1 teaspoon extra-virgin olive oil
- •1 onion, thickly sliced
- •6 pounds pork butt roast
- •2 tablespoons extra-virgin olive oil
- •1 onion, chopped
- •5 cloves garlic, minced
- •½ teaspoon red pepper flakes (Optional)
- •1 (6 ounce) can tomato paste
- •½ cup molasses
- •¼ cup brown sugar
- •3 tablespoons Worcestershire sauce
- •3 tablespoons balsamic vinegar
- •½ teaspoon sea salt
- •¼ teaspoon ground black pepper
Instructions
- Pour 1 teaspoon olive oil into a slow cooker and arrange sliced onion over oil. Place pork roast over onion.
- Cook on Low until pork is very tender, 8 to 9 hours. Transfer roast to a platter and discard onion and liquid. Shred pork with two forks.
- Heat remaining 2 tablespoons olive oil in a stock pot over medium heat; cook and stir chopped onion, garlic, and red pepper flakes until onion is translucent, about 5 minutes. Add shredded pork, tomato paste, molasses, brown sugar, Worcestershire sauce, balsamic vinegar, salt, and black pepper; stir well. Cover and simmer until sauce is thickened, stirring occasionally, about 30 minutes.
Nutritional Facts
Per 16 servings
- Calories: 439
- Carbohydrate: 16g
- Fat: 32g
- Fiber: 1g
- Protein: 23g
- Sugar: 12g
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