Categories: Main Dish
Ingredients
- 1 (3 lb) pork shoulder roast
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1/4 tsp salt
- 1/4 tsp. ground black pepper
- 1 cup beef broth
- 1 med. red onion, choped
- 1 tbl. olive oil
- 1/4 cup finely chopped fresh ginger
- 3 tbl. minced garlic
- 2/3 cup packed brown sugar
- 1 1/4 cups red wine vinegar
- 1/4 cup reduced-sodium soy sauce
- 1/2 tsp. crushed red pepper
- 1 (14.5 oz) canned diced tomatoes
- Salt and ground black pepper
Directions
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In a small bowl combine cumin, coriander, 1/4 tsp. salt, and 1/4 tsp. black pepper.
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Sprinkle spice mixture over all sides of pork, rubbing in with your fingers.
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Place seasoned pork in a 4-5 quart slow cooker.
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Add broth to cooker. Cover and cook on low for 10 to12 hours.
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Prepare bbq sauce, shred pork.
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FOR BBQ SAUCE: In a large saucepan, cook onion in hot oil over medium-high heat for 8 to 10 minutes or until tender.
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Add ginger and garlic.
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Cook and stir 2 minutes more.
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Add brown sugar; stir until melted.
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Add vinegar, soy sauce,and crushed pepper. bring to boiling.
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Boil gently, uncovered, for 20 t0 25 minutes or until mixture is reduced by half, stirring occasionally.
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Add undrained tomatoes; return to boiling.
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Boil gently, uncovered, for 15 minutes, stirring occasionally.
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Season to taste with salt and black pepper.