- Remove all string from roast and trim away excess fat.
- 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.
- Transfer roast to a slow cooker. Blend ketchup, vinegar, molasses, and mustard. Pour mixture over roast.
- Cook on Low until very tender, 8 to 10 hours.
- 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.
- 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.
TipsTwists:Twist 1: For make-ahead convenience, prepare the pork a day before serving. Chill the pulled meat and sauce separately. Before serving, skim off any fat that accumulates on the surface of the sauce. Heat the meat in the oven at 300 degrees F (150 degrees C) or a clean slow cooker on the highest setting until warm.Twist 2: For a leftover solution, brush the thickened sauce mixture over chicken, ribs, or pork chops while grilling for a delicious glaze.Twist 3: For a traditional southern-style pulled pork experience, serve the sandwiches topped with tangy coleslaw.Twist 4: For a smoky southwest variation, add 2 chopped chipotle peppers in adobo sauce to the cooking liquid. Serve the pulled meat in soft flour tortillas with guacamole or sour cream.
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