Learn how you can use a pork roast for pulled pork with this mouthwatering pork roast recipe perfect for a game night get-together. Simply return the shredded meat to the slow cooker to keep warm, and serve with soft rolls and tangy coleslaw so your hungry crew can help themselves.
Ingredients
- (3 1/2) pound pork butt roast: 1 piece
- chili powder: 1 Tbsp
- vegetable oil: 1 Tbsp
- pepper: 2 tsp
- ground cumin: 2 tsp
- coriander: 2 tsp
- paprika: 2 tsp
- allspice: 1 tsp
- salt: 0.5 tsp
- garlic: 2 clove (minced)
- ½ cups Heinz Tomato Ketchup: 1 piece
- Heinz® Apple Cider Vinegar: 1 cup
- fancy molasses: 0.5 cup
- Heinz® Mustard: 0.33333 cup
- cornstarch: 2 tsp
- Soft rolls:
Metric Conversion
Stages of cooking
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Remove all string from roast and trim away excess fat.
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Place chili powder in a bowl; blend in oil, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over pork, working spice mixture into meat well. Marinate in the refrigerator for at least 30 minutes or overnight.
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Transfer roast to a slow cooker. Blend ketchup, vinegar, molasses, and mustard. Pour mixture over roast.
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Cook on Low until very tender, 8 to 10 hours.
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Transfer roast to a large bowl; discard any visible fat. Use two forks to separate meat into long strands. Return shredded meat to the slow cooker; stir to combine with remaining cooking juices.
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Remove 1 1/2 cups cooking juices and strain into a saucepan. Whisk in cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Serve meat on soft rolls; drizzle with thickened sauce to taste.
