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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 1 |
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Ingredients:
2 tablespoons barbecue seasoning, divided |
1 1/2 teaspoons salt, divided |
1 (5-lb.) bone-in pork loin center rib roast |
1 (15-oz.) can no-salt-added diced tomatoes |
1/3 cup cider vinegar |
1/4 cup no-salt-added tomato paste |
1 tablespoon worcestershire sauce |
1/4 cup brown sugar |
2 tablespoons spicy brown mustard |
1 teaspoon black pepper |
2 teaspoons dried crushed red pepper |
12 multigrain buns |
dill pickles (optional) |
Directions:
1. Combine 1 Tbsp. barbecue seasoning and 1 tsp. salt; rub evenly over pork roast.
2. Stir together tomatoes, next 7 ingredients, remaining 1 Tbsp. barbecue seasoning, and remaining 1/2 tsp. salt in a 6.5-quart slow cooker. Add roast; cover and cook on LOW 9 hours or until meat shreds easily.
3. Remove roast; remove and discard bone. Shred meat using the tines of 2 forks. Return to slow cooker, and stir together with sauce; spoon over multigrain buns. Serve with pickles, if desired.
4. Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Barbecue Seasoning.
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