YIELD Makes 4 to 6 servings
|1||boneless pork shoulder or butt roast (3 to 4 pounds)|
|1||teaspoon ground cumin|
|1||teaspoon black pepper|
|1/2||teaspoon ground red pepper|
|1||medium onion, thinly sliced|
|1||medium green bell pepper, cut into strips|
|1||bottle (18 ounces) barbecue sauce|
|1/2||cup packed light brown sugar|
|Sandwich rolls or hot cooked rice|
Slow Cooker Directions
- Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.
- Place onion and bell pepper in 5-quart slow cooker; add pork. Combine barbecue sauce and brown sugar in medium bowl; pour over meat. Cover; cook on LOW 8 to 10 hours.
- Transfer roast to cutting board. Trim and discard remaining fat from roast. Pull pork into coarse shreds using 2 forks. Serve pork with sauce on sandwich rolls or over rice.
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