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Pulled BBQ Pork Sandwiches
1 medium onion,
coarsely chopped
2 tbs (30 mL) barbecue
seasoning (available
in the spice section)
2 tsp (10 mL) ancho
chile or chili powder
/
tsp (2 mL) ground
1
2
red pepper
4
/
lbs (2.25 kg)
1
2
boneless pork loin
roast
4 large cloves garlic,
minced
Sauce
/
cup (50 mL) molasses
1
4
/
cup (50 mL)
1
4
prepared chili sauce
2 tbs (30 mL) cider
vinegar
1 tbs (15 mL) prepared
yellow mustard
1
/
tsp (7 mL)
1
2
Worcestershire sauce
/
tsp (2 mL) salt
1
2
/
tsp (2 mL) black
1
2
pepper
/
tsp (2 mL) liquid
1
2
smoke flavor
/
tsp (1 mL) hot
1
4
pepper sauce
20 hard or kaiser rolls
All manuals and user guides at all-guides.com
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
7
/
hours, or until roast is very tender.
1
2
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 (
Per Serving: About 330 cal., 28 g protein, 35 g carb, 8 g
total fat, 2 g saturated fat, 65 mg cholesterol, 830 mg
sodium.
Tip: Pork mixture freezes well.
20
/
cup [125 mL] pork per serving).
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