Slow Cooker Pulled Pork Roast/Coleslaw

Alright, we're starting a blog blitz - it's been too long, and I promise you, I HAVE been cooking! :) I'm trying to branch out beyond mostly chicken - sometimes it works out better than others. This one will soon become a favorite - I froze about half of it for later, and I'm excited to eat it again!

INGREDIENTS:

1 (3 1/2) pound pork butt roast 1 tablespoon chili powder 1 tablespoon vegetable oil 2 teaspoons pepper 2 teaspoons ground cumin 2 teaspoons coriander 2 teaspoons paprika 1 teaspoon allspice

1/2 teaspoon salt 2 cloves garlic, minced 1 1/2 cups Heinz® Tomato Ketchup 1 cup Heinz® Apple Cider Vinegar 1/2 cup fancy molasses 1/3 cup Heinz® Mustard 2 teaspoons cornstarch Soft rolls

DIRECTIONS:

1.	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.
2.	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.
3.	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.

This recipe I followed as directed, served topped with coleslaw (homemade! Recipe below) on Onion buns. I wasn't sure about the sauce as I was making it, but it was an AMAZING BBQ type sauce that really melded all the flavors together. The only change I would make would be to thicken more of the sauce and add it back in to the meat. The juices tended to soak in to the bun pretty quickly.

Coleslaw

INGREDIENTS:

1 (16 ounce) bag coleslaw mix 2 tablespoons diced onion 2/3 cup creamy salad dressing (such as Miracle Whip™) 3 tablespoons vegetable oil

1/2 cup white sugar 1 tablespoon white vinegar 1/4 teaspoon salt 1/2 teaspoon poppy seeds

DIRECTIONS:

1.	Combine the coleslaw mix and onion in a large bowl.
2.	Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

I agree with a couple of the reviews that say the sugar is a bit much...I would decrease it a bit. And honestly I didn't measure the Miracle Whip, just added until it looked right. Didn't add poppy seeds...I don't keep them on hand usually, but I think it would be yummy!