After years of vacationing on the North Carolina coast, I was hooked on their pork barbecue. The version I developed is a regular favorite at potluck dinners.
—JOSEPH SARNOSKI WEST CHESTER, PA
PREP: 15 MIN. • COOK: 10 HOURS • MAKES: 8 SERVINGS
2 medium onions, finely chopped
1 tablespoon canola oil
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 boneless pork shoulder butt roast (3 to 4 pounds)
8 kaiser rolls, split
1. In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and the sugar is dissolved.
2. Cut roast in half. Place in a 5-qt. slow cooker; pour the sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from the cooking juices. Shred roast with two forks and return meat to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.