Categories: Slow Cooker
Ingredients
- 2 medium onions, finely chopped
- 1 tbsp. canola oil
- 6 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 1 tsp pepper
- 14.5 oz. can diced tomatoes, undrained
- 1/4 cup brown sugar
- 1/4 cup cider vinegar
- 2 tbsp. hot pepper sauce
- 1 tbsp. Worcestershire
- 1 tsp ground cumin
- 3-4 lb. boneless pork shoulder butt roast
- 8 Kaiser rolls, split
Directions
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In a skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved.
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Cut roast in half. Place in a slower cooker; pour sauce over the top. Cover and cook on LOW for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim the fat from the cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup of meat mixture on each roll.