Barbecue Pork

For Sunday dinner, we often try to find a slow cooker recipe so we can get dinner started early in the day, then finish up quickly before supper is served. This frees up the rest of the day for other projects. If your weekends have parallels to ours, you may like this recipe, too. It comes from Southwest Slow Cooking (2004) by Theresa Howell and Tammy Biber, page 68.

As always, we made a few adjustments from the recipe listed below. We mixed the ingredients in a food processor, not a blender. We used a pork shoulder instead of the rib roast cut listed here. We doubled the amount of cumin and tomato paste, and we may add more the next time we make it. We might use less brown sugar the next time, too. You judge for yourself!



2 onions, chopped

5 cloves garlic

1 tsp ground cumin

1 15-oz. can diced tomatoes

½ cup molasses

½  cup cider vinegar

2 Tbsp tomato paste

¼  cup packed brown sugar

1 can chipotles in adobo sauce, seeds and membranes removed

2 lb. pork rib roast

1 bay leaf

4 Kaiser rolls

1 cup shredded Cheddar cheese

1 cup finely chopped jicama



1. Combine the onion, garlic, cumin, diced tomatoes, molasses, vinegar, tomato paste, brown sugar, and chipotles in the blender. Purée until smooth, about 1-2 minutes. Pour mixture into slow cooker. In a skillet, lightly brown rib roast on all sides. Place in slow cooker. Add the bay leaf. Cover and cook on low setting for 7 to 8 hours.

2. Remove pork roast, shred with a fork, and return to slow cooker. Discard the bay leaf. Continue cooking on low until barbecue sauce and pork are heated through. Spoon pork mixture onto individual Kaiser rolls, sprinkle with cheese and jicama, and serve.

Makes 4 servings

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