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Ingredients
- 3 tsp sweet paprika use half-smoked, if desired
- 2 tsp dry mustard
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 tsp Salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper optional
- 1 tsp onion powder
- 1/2 tsp Garlic Powder
- 1 can tomato paste 6 oz
- 1 1/2 cups beef broth
- 1/2 cup cider or white wine vinegar
- 6 tbsp dark brown sugar
- 1 1/2 cups sliced onions
- 6 cloves garlic finely chopped
- 3 lbs boneless pork loin roast trimmed of visible fat
Ingredients
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Instructions
- In a large crock pot whisk everything except the onion, garlic and pork together until well combined. Stir in onion and garlic add the pork roast (you can cut the pork roast in half first for a shorter cooking time). Cook on high 4-6 hours or until you can shred the pork easily with two forks. Remove to a dish for easier shredding. Mix well to coat thoroughly with sauce. Serve on rolls with coleslaw or pickles, or use as a filling for tacos, burritos or in chili.
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