Notes: Use a large 6-quart crockpot; be sure the roast will fit in the crockpot with the lid on firmly BEFORE smearing the sauce in the pot. Can set up the crockpot the night before and refrigerate overnight; very early the next morning, place crockpot in the holder and just turn it on 12-13 hours before you want to serve dinner.
Ingredients
1 large pork butt or shoulder (8-9 lbs. if bone-in or 4-5 lbs. if boneless)
1-2 cups diced onion
Sauce:
1 6 oz. can tomato paste (or ketchup)
1/2 cup brown sugar
1/2 cup white vinegar
1 1/2 Tbsp. chili powder
1 tsp. dry mustard
2 tsp. Worcestershire sauce
3 tsp. salt
2 heaping Tbsp. dehydrated garlic
Mise en Place
1. Remove any globs of fat from roast.
2. Dice onion.
Directions
1. In a medium bowl, combine the 8 sauce ingredients and mix thoroughly.
2. Add diced onion to sauce mixture.
3. Smear half of sauce/onion mixture on bottom of crockpot.
4. Place roast in crockpot, making sure it is positioned so the lid will close completely with no air gap.
5. Smear remaining sauce/onion mixture on sides and top of roast. (May stop here if prepping the night before, and refrigerate overnight.)
6. Cook in crockpot on Low for a total of 12-13 hours. After 8-10 hours, shred pork meat with 2 forks. (Remove any bones if roast was bone-in.)
7. Mix meat and sauce well, and continue cooking on Low for remainder of cooking time.
Serve on Kaiser rolls with cole slaw or carrot salad.
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