Slow Cooker Pulled Pork Roast
Share recipe
Description
This mouthwatering pork roast is the perfect dish for a game night get-together. Simply return the shredded meat to the slow cooker to keep warm and serve with soft rolls and tangy coleslaw so your hungry crew can help themselves.
Ingredients
- 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
Directions
- 1. Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
- 2. Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
- 3. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.
Nutrition Facts
serving: 8 servings
calories: 503 kcal
carbohydrates: 49.3 g
protein: 24.8 g
saturated fat: 7.5 g
cholesterol: 78.2 mg
sodium: 934.4 mg
fiber: 2 g
sugar: 11.5 g
Categories