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pork roast dinner rolls Spice rub paprika garlic brown sugar mustard onion powder thyme oregano salt cayenne pepper onions green bell pepper brown sugar cider vinegar tomato paste chili powder mustard Worcestershire sauce salt onion sugar salt white vinegar red onion
Viewed: 20 - Published at: 9 years agoIngredients
- 1 4-lb. shoulder pork roast
- 24 small dinner rolls
- Spice rub:
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon packed dark brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper
- 1/2 teaspoon cayenne pepper
- Sauce mix:
- 2 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1/2 cup packed dark brown sugar
- 1/4 cup cider vinegar
- 1 6-oz. can tomato paste
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried mustard
- 3 teaspoons Worcestershire sauce
- 1 teaspoon salt
- Pickled onion:
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup white vinegar
- 1 red onion, thinly sliced
Method
- Remove skin and excess fat from pork. Make spice rub: Combine all ingredients and rub all over meat. Place pork on a large plate, cover with plastic wrap and refrigerate for 8 hours or overnight.
- Make sauce: Combine all ingredients in slow cooker, place pork on top and cook on high for 5 1/2 hours, until meat is tender and can be shredded easily with a fork.
- Make pickled onion: Stir sugar and salt into vinegar until dissolved; stir in onion. Cover and refrigerate for 2 to 3 hours, stirring occasionally.
- Remove pork from slow cooker. Remove 2 cups of sauce. Shred meat. Stir pork back into slow cooker, cover and cook for 15 minutes.
- To serve, split rolls, top with meat and pickled onion. Serve, passing reserved sauce separately.
