|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.
|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!