Pulled BBQ Pork Sandwiches

ENGLISH

1medium onion, coarsely chopped

2tablespoons (30 ml) barbecue seasoning (available in the spice section)

2teaspoons (10 ml) ancho chile or chili powder

1⁄2 teaspoon (2 ml) ground red pepper

41⁄2 pounds (2.25 kg) boneless pork loin roast

4large cloves garlic, minced

Sauce

1⁄4 cup (50 ml) molasses

1⁄4 cup (50 ml) prepared chili sauce

2tablespoons (30 ml) cider vinegar

1tablespoon (15 ml) prepared yellow mustard

11⁄2 teaspoons (7 ml) Worcestershire sauce

1⁄2 teaspoon (2 ml) salt

1⁄2 teaspoon (2 ml) black pepper

1⁄2 teaspoon (2 ml) liquid smoke flavor

1⁄4 teaspoon (1 ml) hot pepper sauce

20 hard or kaiser rolls

Place onion in Slow Cooker ceramic pot. In small bowl, combine barbecue seasoning, chile powder, and red pepper. Remove any netting from roast(s). Rub meat evenly with seasoning mixture; place on top of onion in Slow Cooker. Top with garlic.

In medium bowl, combine all sauce ingredients. Pour evenly over roast. Cover and cook at AUTO 61⁄2 to 71⁄2 hours, or until roast is very tender.

Remove pork to work surface. Skim fat from sauce, if desired. With 2 forks, shred pork. Return to Slow Cooker; stir into sauce. Serve immediately or keep warm at BUFFET. Serve on rolls.

Yield: 20 sandwiches (1⁄2 cup (125 ml) pork per serving).

Per Serving: About 330 cal, 28 g pro, 35 g carb, 8 g total fat, 2 g sat fat, 65 mg chol, 830 mg sod.

Tip: Pork mixture freezes well.

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KitchenAid KSC700 manual Pulled BBQ Pork Sandwiches, Teaspoons 10 ml ancho chile or chili powder

Models: KSC700