I made these sandwiches on a whim one Sunday when friends called to say they wanted to drop by in the afternoon. I was able to feed them and my neighbors a casual supper. If you have time, you can coat the roast with the rub and store it, covered, in the fridge several hours before cooking for even more flavor. —Deb LeBlanc, Phillipsburg, Kansas
Southwest Pulled Pork
Southwest Pulled Pork
Prep Time
20 min
Cook Time
8 hours
Yield
14 servings
Ingredients
- 1 boneless pork shoulder butt roast (4 pounds)
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1 large sweet onion, coarsely chopped
- 2 cans (4 ounces each) chopped green chiles
- 1 cup chicken broth
- 14 kaiser rolls, split
Directions
- Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chiles. Pour broth around meat.
- Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.
Nutrition Facts
1 sandwich: 398 calories, 16g fat (5g saturated fat), 77mg cholesterol, 729mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 28g protein.
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