Categories: Slow Cooker

Ingredients

• 2 medium onions, finely chopped
• 1 tbsp. canola oil
• 6 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tsp pepper
• 14.5 oz. can diced tomatoes, undrained
• 1/4 cup brown sugar
• 1/4 cup cider vinegar
• 2 tbsp. hot pepper sauce
• 1 tbsp. Worcestershire
• 1 tsp ground cumin
• 3-4 lb. boneless pork shoulder butt roast
• 8 Kaiser rolls, split

Directions

1. In a skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved.

2. Cut roast in half. Place in a slower cooker; pour sauce over the top. Cover and cook on LOW for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim the fat from the cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup of meat mixture on each roll.

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