Slow Cooker Pulled Pork Roast
Ingredients
- 1 (3 pound pork butt roast
- 1 tablespoon chili powder
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 teaspoons ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 1 ½ cups ketchup (such as Heinz)
- 1 cup apple cider vinegar (such as Heinz)
- ½ cup fancy molasses
- ⅓ cup yellow mustard (such as Heinz)
- 2 teaspoons cornstarch
- soft rolls
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Remove and discard any string from pork roast; trim excess fat.
- Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
- Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
- Cook on Low until very tender, 8 to 10 hours.
- Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
- Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.
Source
Original recipe: View Original