Southwest Pulled Pork
I made this on a whim one Sunday morning when friends called and said they planned to drop by in the afternoon. It makes a lot, and I was able to serve our friends and the neighbors a casual supper. The seasonings and green chilies give the meat a spicy kick. I top servings with sour cream and fresh salsa.
—DEB LEBLANC PHILLIPSBURG, KS
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 14 SERVINGS
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 chilies
1 cup chicken broth
14 kaiser rolls, split
1. 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 chilies. Pour broth around meat.
2. Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls.