Southwest Pulled-Pork Sandwiches

By carvalhohm

Ingredients

• 1 boneless pork shoulder or butt roast (3 lb), trimmed of fat
• 1/4 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons dried thyme leaves
• 2 teaspoons red pepper sauce
• 2 cloves garlic, finely chopped
• 1 can (6 oz) tomato paste
• 1 can (4.5 oz) chopped green chiles
• 12 hamburger buns, split

Details

Servings 12
Adapted from pillsbury.com

Preparation

Step 1

1 Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker. In small bowl, mix brown sugar, salt, thyme, pepper sauce, garlic, tomato paste and chiles. Spread mixture over pork.

2 Cover; cook on Low heat setting 8 to 9 hours.

3 Remove pork from cooker; place on large plate. Shred pork with 2 forks; return to cooker and mix well. Spoon 1/2 cup pork mixture on bottom half of each bun. Cover with top halves of buns.

Expert Tips:
Use 1/2 teaspoon of purchased chopped garlic (from a jar) in place of garlic cloves. Store opened jar of garlic in refrigerator.

Refrigerate slow-cooked meat immediately after serving. Transfer leftovers to airtight food storage container and chill as quickly as possible.

1 Serving (1 Sandwich): Calories 370