0 Picture
Ingredients
- 4 tbsp packed brown sugar, divided
- 3 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp dry mustard
- 1 tsp salt
- 3 lb boneless pork shoulder blade roast, cut into 4 chunks
- 1 envelope onion soup mix
- 1 1/2 cups chicken broth
- 1/4 tsp cayenne pepper
- 1 1/2 cups tomato-based chili sauce
- 3 tbsp cider vinegar
- 1 tbsp soy sauce
- Kaiser buns, warmed
- Coleslaw
Details
Servings 8
Preparation
Step 1
Use a 5 to 6 quart slow cooker. In a bowl, combine 1 tbsp brown sugar, paprika, chili powder, mustard and salt. Rub over all sides of pork. Cover and refrigerate for at least 2 hours or overnight. Place pork in slow cooker. Whisk together soup mix and broth; pour over pork. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until pork shreds easily with a fork. Transfer pork to a plate and let cook slightly. Using a spoon, remove excess fat from surface of sauce. Pour sauce into a large saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until syrupy. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce; simmer for 10 minutes to blend the flavours. Adjust seasoning with salt and cayenne, if desired. Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce. Using two forks, shred pork, placing it in a serving bowl (this is a super messy job but worth the effort). Pour 1 cup sauce over shredded meat, turning pork to absorb sauce. Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.
Review this recipe