• 1  4  pound 
    boneless pork shoulder roast
  • 1   
    large sweet onion, cut into thin wedges (1 cup)
  • 1  12  ounce bottle 
    chili sauce
  • 1   cup 
  • 1/2  cup 
  • 2   tablespoons 
    yellow mustard
  • 1   tablespoon 
    chili powder
  • 1   tablespoon 
    cider vinegar
  • 2   teaspoons 
    ground cumin
  • 3   
    cloves garlic, minced
  • 1   teaspoon 
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    ground black pepper
  • 1/4  teaspoon 
    crushed red pepper
  • 16   
    hamburger buns, split and toasted
    Purchased coleslaw (optional)
Trim fat from meat. If necessary, cut meat to fit in a 5- to 6-quart slow cooker. Place onion in slow cooker; top with meat. In a medium bowl, combine chili sauce, cola, ketchup, mustard, chili powder, vinegar, cumin, garlic, paprika, salt, black pepper, and crushed red pepper; pour over meat.
Cover; cook on low-heat setting for 12 to 13 hours or on high-heat setting for 6 to 6 1/2 hours.
Transfer meat to a cutting board; remove onion with a slotted spoon. Set cooking liquid aside. Thinly slice meat or pull apart with two forks; combine meat with onion.
Add enough of the reserved cooking liquid to moisten pork. (If necessary, return pork mixture to cooker. Cover and cook on high-heat setting for 15 minutes more to heat through.) Serve pork mixture on toasted buns. If desired, top each sandwich with coleslaw.
Nutrition information
Per Serving: cal. (kcal) 322, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 3, carb. (g) 31, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 9, pro. (g) 27, vit. A (IU) 583.08, vit. C (mg) 6.5, Thiamin (mg) 0.74, Riboflavin (mg) 0.52, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.49, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 769, Potassium (mg) 579, calcium (mg) 80.77, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
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