Slow Cooker Southern Barbecue Pork on a Bun
1 cup ketchup
1 cup chili sauce
1/4 cup Dijon mustard
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes
4 cloves garlic, peeled and minced
1 (3-pound) boneless pork shoulder butt roast, trimmed of excess fat
Hamburger buns or other rolls, split
In a medium saucepan over medium-high heat, combine ketchup, chili
sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and
garlic. Bring mixture to a boil, reduce heat and simmer 5 minutes.
Place roast in a large glass bowl or resealable plastic bag; pour
sauce over pork and marinate overnight in the refrigerator.
Remove roast from marinade and place in slow cooker. Add 3/4 cup
water to marinade, mix well and add to roast in slow cooker. Cover
and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until
meat is tender.
Remove meat from barbecue sauce and let stand 10 to 15 minutes
before carving into thin slices.
To Serve: Place meat on one half of kaiser bun, add additional sauce
and top with the other half of bun.
Nutrition facts per serving: 382 calories, 18 g fat, 6 g saturated
fat, 69 mg cholesterol, 31 g carbohydrates, 22 g protein, 789 mg
sodium, 2 g fiber