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Prep Time: 7 Minutes Cook Time: 480 Minutes |
Ready In: 487 Minutes Servings: 8 |
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Ingredients:
1/4 cup packed brown sugar, divided |
1 cup chopped onion (about 1 large) |
1 1/2 tablespoons mexican seasoning |
3 tablespoons worcestershire sauce |
3 tablespoons cider vinegar |
3 tablespoons molasses |
1 teaspoon dry mustard |
1 (6-ounce) can tomato paste |
3/4 teaspoon pepper |
1/4 teaspoon salt |
1 (2-pound) boneless pork loin roast |
8 (2 1/4-ounce) whole wheat hamburger buns |
Directions:
1. Combine 3 tablespoons brown sugar, onion, and next 6 ingredients in a 3 1/2-quart electric slow cooker; stir well. Combine remaining tablespoon brown sugar, pepper, and salt; rub pork roast with sugar mixture. Cut pork roast into 4 large pieces; add to slow cooker, turning to coat with sauce. Cover with lid; cook on high-heat setting 1 hour.
2. Reduce heat setting to low; cook 7 hours or until pork roast is tender. Remove pork roast from slow cooker, reserving sauce in cooker.
3. Shred pork roast with 2 forks. Return shredded pork to slow cooker, and stir well to coat with sauce. Spoon 2/3 cup pork mixture on bottom half of each bun, using a slotted spoon. Cover with tops of buns.
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