| Prep Time | 15 minutes |
| Cook Time | 4 hours |
| Servings |
servings
|
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground cumin
- 3/4 tsp. salt
- 1/2 tsp. allspice
- 3 lbs. boneless pork loin roast or use pork butt or shoulder
- 3 sweet yellow onions such as Vidalia or Walla Walla halved top to bottom and thinly sliced
- 12 small soft whole wheat rolls or buns sliced open, use wheat/gluten-free if needed
- 3/4 cup barbecue sauce for serving (optional)
Ingredients
|
- Preheat the oven to 300 degrees. Heat a Dutch oven on the stovetop over medium to medium-high heat.
- In a small bowl, combine all the dry spices, and rub the mixture all over the outside of the roast (don’t trim the fat off of the roast before cooking it).
- When the pot is hot, sear the meat for 2 – 3 minutes per side until the outside is browned, then sear it for about 1 minute on each of the shorter sides to brown them.
- Put the onions on top of the roast (some will slide off), cover the pot, and transfer it to the bottom rack of the oven.
- Cook it for 3 hours, then remove it from the oven to flip it, baste it with the onions and accumulated liquid, and return it to the oven, covered, for 1 more hour until the meat easily pulls apart (you should be able to easily shred it with a spoon).
- Using a slotted spoon, transfer all of the meat and onions to a serving bowl, and discard the remaining liquid. Shred the meat into smaller pieces, and serve it immediately on top of the rolls topped with a little barbecue sauce, if desired, or refrigerate for up to 3 days and serve warm or cold.
- Follow the directions above to sear the meat. Transfer it and the onions to the slow cooker and cook it on low for 7 – 8 hours or on high for 3 – 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Combine the dry seasonings, rub seasonings over the pork and refrigerate, slice the onions, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add ½ tsp. black or red pepper to the spice rub.
Tip: If your meat is very lean there may not be as much liquid in the pan while cooking. If the bottom of the pan is dry after 3 hours, add 1 cup of water for the remaining hour of cooking.
Nutritional Information Per Serving (% based upon daily values): Calories 555, Total Fat: 10g, 15.5%; Saturated Fat: 2g, 8.5%; Cholesterol: 125mg, 41.5%; Sodium: 1349mg, 56%; Total Carbohydrate: 47g, 15.5%; Dietary Fiber: 6g, 22%; Sugar: 10g; Protein: 64g
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