4 lbs. boneless pork loin roast, fat trimmed
1 can (14 1/2 oz) beef broth
1/3 c. Worcestershire sauce
1/3 c. cayenne pepper hot sauce
Sauce
1/2 c. ketchup
1/2 c. molasses
1/4 c. yellow mustard
1/4 c. Worcestershire sauce
2 T. cayenne pepper hot sauce
Place roast in bottom of slow cooker. Combine broth, 1/3c. worcestershire sauce, and 1/3 c. hot sauce. Pour over roast. Cover and cook on high for 5 hours (or low for 10 hours) or until roast is tender.
Combine ingredients for sauce in a large bowl; refridgerate until ready to use.
When roast has finished cooking. Transfer to a cutting board and coarsly chop/shred. Add as much sauce as desired. Save extra sauce for serving. Spoon onto rolls of choice.
This recipe is from a cookbook I have called Slow Cooker: Magic in Minutes.
*This recipe is so easy. I've made it MANY times. It makes a lot so we always have leftovers and I usually freeze a good portion of it too. I only mix in some of the sauce because it can be overwhelming and spicy. I've played with the amount of hot sauce that goes into the sauce, but I always seem to make it too spicy for my husband. When you first make it I recommend adding hot sauce gradually until it is to your desired taste.
Sorry no picture for this one yet. I'll try to get one posted when I eat some for leftovers this week!
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