email this page
Ingredients
1 medium onion, thinly sliced (1 1/2 cups)
1 garlic clove, minced
2 (6-ounce) cans reduced-sodium tomato paste
1/4 cup Worcestershire sauce
1/2 cup molasses
1/4 cup cider vinegar
4 tablespoons coarse mustard
4 tablespoons chile powder
4 tablespoons smoked paprika
2 tablespoons ground cumin
2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 (4-pound) boneless pork butt
10 hamburger buns
Instructions
1 garlic clove, minced
2 (6-ounce) cans reduced-sodium tomato paste
1/4 cup Worcestershire sauce
1/2 cup molasses
1/4 cup cider vinegar
4 tablespoons coarse mustard
4 tablespoons chile powder
4 tablespoons smoked paprika
2 tablespoons ground cumin
2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 (4-pound) boneless pork butt
10 hamburger buns
1. Mix all ingredients, except pork and buns, in a 5- or 6-quart slow cooker; add pork and turn to coat. Cover and cook on low until tender, about 8 hours.
2. Remove meat; discard fat. Shred meat with 2 forks on a cutting board; stir back into sauce. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.
Nutritional Information
2. Remove meat; discard fat. Shred meat with 2 forks on a cutting board; stir back into sauce. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.
Per serving: 500 calories, 16g fat, 47g prot., 43g carbs., 5g fiber, 1000mg sodium.
