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.
Try this Cafe Du Monde Beignets recipe provided by Miss Louisiana, Katherine Putnam.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.