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ENGLISH
1 medium onion,
coarsely chopped
2 tablespoons (30 ml)
barbecue seasoning
(available in the spice
section)
2 teaspoons (10 ml)
ancho chile or chili
powder
1
⁄2 teaspoon (2 ml)
ground red pepper
4
1
⁄2 pounds (2.25 kg)
boneless pork loin
roast
4 large cloves garlic,
minced
Sauce
1
⁄4 cup (50 ml) molasses
1
⁄4 cup (50 ml) prepared
chili sauce
2 tablespoons (30 ml)
cider vinegar
1 tablespoon (15 ml)
prepared yellow
mustard
1
1
⁄2 teaspoons (7 ml)
Worcestershire sauce
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml)
black pepper
1
⁄2 teaspoon (2 ml)
liquid smoke flavor
1
⁄4 teaspoon (1 ml) hot
pepper sauce
20 hard or kaiser rolls
Place onion in Slow Cooker ceramic pot. In small bowl,
combine barbecue seasoning, chile powder, and red
pepper. Remove any netting from roast(s). Rub meat
evenly with seasoning mixture; place on top of onion in
Slow Cooker. Top with garlic.
In medium bowl, combine all sauce ingredients. Pour
evenly over roast. Cover and cook at AUTO 6
1
⁄2 to 7
1
⁄2
hours, or until roast is very tender.
Remove pork to work surface. Skim fat from sauce, if
desired. With 2 forks, shred pork. Return to Slow Cooker;
stir into sauce. Serve immediately or keep warm at
BUFFET. Serve on rolls.
Yield: 20 sandwiches (
1
⁄2 cup [125 ml] pork per serving).
Per Serving: About 330 cal, 28 g pro, 35 g carb, 8 g total
fat, 2 g sat fat, 65 mg chol, 830 mg sod.
Tip: Pork mixture freezes well.
Pulled BBQ Pork Sandwiches