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 Preparation Remove all string from the roast and trim away excess fat. 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. Marinate for at least 30 minutes. Transfer the roast to a crock pot. 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. 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. Remove cooking juices and strain. Place juices in a saucepan; whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Place shredded meat and sauce back into crock pot to keep warm. Serve the meat on soft rolls. ****we also make other things (stir fry, tacos, etc.) with the meat and it freezes well****