Barbecue Shredded Pork Sandwiches

By JBamford

Ingredients

• Boneless pork shoulder butt roast 3 lbs.
• Can of tomato sauce 14 oz.
• Brown sugar, packed 1/2 cup
• Ketchup 1/2 cup
• Medium onion, chopped 1
• Apple cider vinegar 1/3 cup 7
• Garlic cloves, minced 4 (or 1 tsp., 5 mL, powder)
• Worcestershire sauce 1 tbsp.
• Chili powder 2 tsp.
• Dry mustard 2 tsp.
• Salt 1 tsp.
• Pepper 1/2 tsp.
• Dried crushed chilies 1/2 tsp.
• Crusty rolls, split (toasted, optional) 12

Preparation

Step 1

Place roast in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.

Combine next 12 ingredients in medium bowl. Pour over roast. Cook, covered, on Low for 10 to 12 hours or on High for 5 to 6 hours.

Transfer roast to cutting board. Cool slightly. Shred roast with 2 forks. Skim and discard fat from surface of liquid in slow cooker.

Pour remaining liquid into large frying pan. Bring to a boil on medium. Boil gently, uncovered, for 12 to 15 minutes until thickened to a pasta sauce consistency. Add pork. Stir.

Serve pork mixture in rolls. Makes 12 sandwiches.