KitchenAid KSC700SS Instructions and Recipes - Page 22

ENGLISH Pulled BBQ Pork Sandwiches 1 medium onion, coarsely chopped 2 tbs (30 mL) barbecue seasoning (available in the spice section) 2 tsp (10 mL) ancho chile or chili powder 1/2 tsp (2 mL) ground red pepper 41/2 lbs (2.25 kg) boneless pork loin roast 4 large cloves garlic, minced Sauce 1/4 cup (50 mL) molasses 1/4 cup (50 mL) prepared chili sauce 2 tbs (30 mL) cider vinegar 1 tbs (15 mL) prepared yellow mustard 11/2 tsp (7 mL) Worcestershire sauce 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) black pepper 1/2 tsp (2 mL) liquid smoke flavor 1/4 tsp (1 mL) hot pepper sauce 20 hard or kaiser rolls Place onion in slow cooker ceramic pot. In small bowl, combine barbecue seasoning, chile powder, and red pepper. Remove any netting from roast(s). Rub meat evenly with seasoning mixture; place on top of onion in slow cooker. Top with garlic. In medium bowl, combine all sauce ingredients. Pour evenly over roast. Cover and cook at AUTO 61/2 to 71/2 hours, or until roast is very tender. Remove pork to work surface. Skim fat from sauce, if desired. With 2 forks, shred pork. Return to slow cooker; stir into sauce. Serve immediately or keep warm at BUFFET. Serve on rolls. Yield: 20 sandwiches (1/2 cup [125 mL] pork per serving). Per Serving: About 330 cal., 28 g protein, 35 g carb, 8 g total fat, 2 g saturated fat, 65 mg cholesterol, 830 mg sodium. Tip: Pork mixture freezes well. 20