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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 14 |
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I made this on a whim one Sunday morning when friends called and said they planned to drop by in the afternoon. It makes a lot, and I was able to serve our friends and the neighbors a casual supper. The seasonings and green chilies give the meat a spicy kick and taste fantastic with cool sour cream and fresh salsa. âDeb LeBlanc, Phillipsburg, Kansas Ingredients:
1 boneless pork shoulder butt roast (4 pounds) |
2 tablespoons chili powder |
1 tablespoon brown sugar |
1-1/2 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon cayenne pepper |
1 large sweet onion, coarsely chopped |
2 cans (4 ounces each) chopped green chilies |
1 cup chicken broth |
14 kaiser rolls, split |
Directions:
1. Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat.
2. Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls. Yield: 14 servings.
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