Prep
30 MIN
Cook
8 HRS 30 MIN
Calories
560
Ingredients
1 tbsp
chili powder
2 tsp
ground coriander
2 tsp
ground cumin
2 tsp
paprika
2 tsp
pepper
1 tsp
ground allspice
2
garlic cloves, minced
1 tbsp
oil
1
boneless pork shoulder (4 lb.)
1 1/2 cups
1 cups
HEINZ Apple Cider Vinegar
1/2 cups
molasses
1/3 cups
2 tsp
cornstarch
12
sandwich rolls, split
Instructions
Step 1
Mix dry seasonings, garlic and oil until blended; rub onto meat, working seasoning mixture evenly into all sides of meat. Place meat in a shallow dish; refrigerate 30 minutes.
Step 2
Transfer meat to the slow cooker sprayed with cooking spray. Mix ketchup, vinegar, molasses and mustard until blended; pour over meat. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 6 hours).
Step 3
Transfer meat to a large bowl, reserving liquid in the slow cooker. Trim and discard visible fat from meat. Use 2 forks to separate meat into strands; cover bowl to keep meat warm.
Step 4
Strain liquid from slow cooker into saucepan; whisk in cornstarch. Bring to boil, stirring constantly; simmer on medium-low heat 2 to 3 min. or until thickened, stirring constantly.
Step 5
Return meat to the slow cooker. Add sauce; mix well. Spoon into rolls just before serving.
