Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1662.29 Kcal (6960 kJ)
Calories from fat	845.94 Kcal
		% Daily Value*
Total Fat	93.99g	145%
Cholesterol	19.35mg	6%
Sodium	3875.31mg	161%
Potassium	304.29mg	6%
Total Carbs	174.8g	58%
Sugars	20.86g	83%
Dietary Fiber	9.71g	39%
Protein	28.08g	56%
Vitamin C	1.2mg	2%
Iron	1.1mg	6%
Calcium	21.5mg	2%

Amount Per 100 g
Calories	1210.88 Kcal (5070 kJ)
Calories from fat	616.22 Kcal
		% Daily Value*
Total Fat	68.47g	145%
Cholesterol	14.1mg	6%
Sodium	2822.93mg	161%
Potassium	221.66mg	6%
Total Carbs	127.33g	58%
Sugars	15.2g	83%
Dietary Fiber	7.08g	39%
Protein	20.45g	56%
Vitamin C	0.9mg	2%
Iron	0.8mg	6%
Calcium	15.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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