Thursday, March 6, 2014

Spiced Pork

1 pork butt roast from 3 to 4 pounds
1 Tbsp. vegetable oil
1 Tbsp. chili powder
2 tsp. pepper
2 tsp. cumin
2 tsp. coriander
2 tsp. paprika      
1 tsp. all spice
1/2 tsp. salt
2 cloves garlic minced
1 1/2 cups Heinz® Tomato Ketchup
1 cup Heinz® Apple Cider Vinegar
1/2 cup molasses
1/3 cup Heinz® Yellow Mustard
2 tsp. cornstarch
soft rolls


  1. Remove all string from the roast and trim away excess fat.
  2. Blend oil, chili powder, 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.
  3. Marinate for at least 30 minutes. Transfer the roast to a crock pot.
  4. Blend the Ketchup with the vinegar, molasses, and mustard.
  5. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
  6. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Cover bowl and keep warm.
  7. Remove cooking juices and strain.
  8. Place juices in a saucepan; whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling.
  9. Place shredded meat and sauce back into crock pot to keep warm.
  10. Serve the meat on soft rolls.
****we also make other things (stir fry, tacos, etc.) with the meat and it freezes well****

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