Ingredients
8
8 servings
- •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
Instructions
- Remove all string from roast and trim away excess fat.
- Place chili powder in a bowl; blend in oil, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over pork, working spice mixture into meat well. Marinate in the refrigerator for at least 30 minutes or overnight.
- Transfer roast to a slow cooker. Blend ketchup, vinegar, molasses, and mustard. Pour mixture over roast.
- Cook on Low until very tender, 8 to 10 hours.
- Transfer roast to a large bowl; discard any visible fat. Use two forks to separate meat into long strands. Return shredded meat to the slow cooker; stir to combine with remaining cooking juices.
- Remove 1 1/2 cups cooking juices and strain into a saucepan. Whisk in cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Serve meat on soft rolls; drizzle with thickened sauce to taste.
Nutritional Facts
Per 8 servings
- Calories: 503
- Carbohydrate: 49g
- Fat: 23g
- Fiber: 2g
- Protein: 25g
- Sugar: 12g
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