I used this recipe to inaugurate our new slow cooker, and I am quite pleased. The texture is very tender, and the flavor is both spiced and spicy. A fair amount of liquid remains in the slow cooker after cooking; I suggest using a slotted spoon to remove the chunks of seasoned pork. The original recipe suggests serving this with hot buttered noodles. I didn’t think that this sounded very good, so I chose to serve the pork with mixed vegetables and Buttercrust Flake-Aparts.
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 3 pounds pork shoulder roast, cut into 1-inch cubes
- 1 (16-ounce) can diced tomatoes
- 1 cup ketchup
- 1 medium onion, diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 1 tablespoon hot pepper sauce
In a large bowl, combine the cumin, garlic powder, salt, and oregano.
Add the cubed pork, and toss to coat well.
Stir in the tomatoes, ketchup, onion, vinegar, molasses, and hot pepper sauce.
Transfer the mixture to a 4-quart slow cooker, and cover.
Cook on high for 4-5 hours, or on low for 8-10 hours, stirring occasionally.
Serve with side dishes of your choice, or shred for pulled pork sandwiches.
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