Ingredients
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1 (3 1/2) pound pork butt roast
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1 tablespoon chili powder
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1 tablespoon vegetable oil
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2 teaspoons ground black pepper
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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2 teaspoons paprika
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1 teaspoon ground allspice
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½ teaspoon salt
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2 cloves garlic, minced
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1 ½ cups ketchup (such as Heinz® Tomato Ketchup)
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1 cup cider vinegar (such as Heinz® Apple Cider Vinegar)
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½ cup fancy molasses
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⅓ cup mustard (such as Heinz® Mustard
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2 teaspoons cornstarch
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soft rolls
Directions
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Remove all string from roast, if any, and trim away excess fat.
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Mix chili powder, oil, pepper, cumin, coriander, paprika, allspice, salt, and garlic together in a bowl to make paste. Rub paste all over pork, working spice mixture into meat. Marinate in the refrigerator for at least 30 minutes or overnight.
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Transfer roast to a slow cooker. Blend ketchup, vinegar, molasses, and mustard. Pour mixture over roast.
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Cook on Low until very tender, 8 to 10 hours.
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Transfer roast to a large bowl. Discard any visible fat. Using two forks, separate meat into long strands. Return shredded meat to the slow cooker and stir to combine with juices.
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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 drizzled to taste with sauce.
Cook's Notes:
For make-ahead: Prepare the pork a day before serving. Chill the pulled meat and sauce separately. Before serving, skim off any fat that accumulates on the surface of the sauce. Heat the meat in the oven at 300 degrees F (150 degrees C) or a clean slow cooker on the highest setting until warm.
For leftover sauce: Brush the thickened sauce mixture over chicken, ribs, or pork chops while grilling for a delicious glaze.
Twist 1: For a traditional southern-style pulled pork experience, serve the sandwiches topped with tangy coleslaw.
Twist 2: For a smoky southwest variation, add 2 chopped chipotle peppers in adobo sauce to the cooking liquid. Serve the pulled meat in soft flour tortillas with guacamole or sour cream.
Nutrition Facts (per serving)
| 503 | Calories |
| 23g | Fat |
| 49g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 503 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 8g | 38% |
| Cholesterol 78mg | 26% |
| Sodium 934mg | 41% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 2g | 7% |
| Total Sugars 12g | |
| Protein 25g | 50% |
| Vitamin C 2mg | 2% |
| Calcium 125mg | 10% |
| Iron 4mg | 22% |
| Potassium 685mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
