Categories: Main Dish

Ingredients

• 1 (3 lb) pork shoulder roast
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1/4 tsp salt
• 1/4 tsp. ground black pepper
• 1 cup beef broth
• 1 med. red onion, choped
• 1 tbl. olive oil
• 1/4 cup finely chopped fresh ginger
• 3 tbl. minced garlic
• 2/3 cup packed brown sugar
• 1 1/4 cups red wine vinegar
• 1/4 cup reduced-sodium soy sauce
• 1/2 tsp. crushed red pepper
• 1 (14.5 oz) canned diced tomatoes
• Salt and ground black pepper

Directions

1. In a small bowl combine cumin, coriander, 1/4 tsp. salt, and 1/4 tsp. black pepper.

2. Sprinkle spice mixture over all sides of pork, rubbing in with your fingers.

3. Place seasoned pork in a 4-5 quart slow cooker.

4. Add broth to cooker. Cover and cook on low for 10 to12 hours.

5. Prepare bbq sauce, shred pork.

6. FOR BBQ SAUCE: In a large saucepan, cook onion in hot oil over medium-high heat for 8 to 10 minutes or until tender.

7. Add ginger and garlic.

8. Cook and stir 2 minutes more.

9. Add brown sugar; stir until melted.

10. Add vinegar, soy sauce,and crushed pepper. bring to boiling.

11. Boil gently, uncovered, for 20 t0 25 minutes or until mixture is reduced by half, stirring occasionally.

12. Add undrained tomatoes; return to boiling.

13. Boil gently, uncovered, for 15 minutes, stirring occasionally.

14. Season to taste with salt and black pepper.

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