Lean Pulled Pork

By HeatherS

Ingredients

• 1 boneless pork shoulder blade roast, well trimmed, about 3 pounds (1.5 kg)
• 1 cup (250 mL) barbecue sauce
• 1 teaspoon (5 mL) cumin
• 1 teaspoon (5 ml) dried oregano
• 2 teaspoons (10 mL) chili powder
• 1 tablespoon (15 mL) Worcestershire sauce
• 2 tablespoons (30 mL) cider vinegar
• 1 tablespoon (15 mL) molasses
• 1 onion, sliced

Details

Servings 8

Preparation

Step 1

Preheat oven to 325°F (160°C) and place pork in a roasting pan. In a small bowl, combine remaining ingredients and spread over and around the roast. Cover and roast for 3 1/2 hours.
Transfer roast to a cutting board and reserve cooking liquid; let meat cool slightly for easier handling. Using two forks, shred the meat, discarding any fat, and transfer shredded pork to a baking dish. Pour cooking liquid into a measuring cup; spoon off excess fat. Pour the sauce over the pork; cover and bake another 45 minutes. To serve, layer onto Kaiser rolls and top with coleslaw, if desired.