savings in
 
Ingredients
  • see savings
    On Sale
    1  4  pound 
    boneless pork shoulder roast
  • see savings
    On Sale
    1   
    large sweet onion, cut into thin wedges (1 cup)
  • see savings
    On Sale
    1  12  ounce bottle 
    chili sauce
  • see savings
    On Sale
    1   cup 
    cola
  • see savings
    On Sale
    1/2  cup 
    ketchup
  • see savings
    On Sale
    2   tablespoons 
    yellow mustard
  • see savings
    On Sale
    1   tablespoon 
    chili powder
  • see savings
    On Sale
    1   tablespoon 
    cider vinegar
  • see savings
    On Sale
    2   teaspoons 
    ground cumin
  • see savings
    On Sale
    3   
    cloves garlic, minced
  • see savings
    On Sale
    1   teaspoon 
    paprika
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/2  teaspoon 
    ground black pepper
  • see savings
    On Sale
    1/4  teaspoon 
    crushed red pepper
  • see savings
    On Sale
    16   
    hamburger buns, split and toasted
  • see savings
    On Sale
     
    Purchased coleslaw (optional)

Directions
1.
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.
2.
Cover; cook on low-heat setting for 12 to 13 hours or on high-heat setting for 6 to 6 1/2 hours.
3.
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.
4.
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 (µg) 56.45, Cobalamin (Vit. B12) (µg) 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
Add Your Review
 Articles
Pork Chops with Red Cabbage -- The Perfect Winter-Warming Meal
...-toned juices -- what I really want to eat is warm, satisfying comfort food. When I saw this pork chop recipe, I... of melt-in-your-mouth pork. It's a hot meal but with the lively tang of red wine vinegar. The only catch... simultaneously pan frying the pork chops in another. I only slightly modified the ingredient list, starting... read more...
Easy Thai Pork Salad: 7 Days of Luscious Laab
... with this Thai Ground Pork Salad. This recipe's bright flavors take me right back to the family owned, street... accompaniment to pork in Vietnamese and Thai cuisines, whose namesake is derived from their ear-like appearance..., slice them and add to the pork mixture.) But why stop there? I decided to come up with a week's worth... read more...
Cider-Braised Pork Roast: Let the Oven Do the Work
... version of this recipe, I pulled the pork loin from the fridge, and cored the apples and chopped... and would be able to fall apart and become pulled pork as it cooks. (If you want to be able to slice... and bite. I then pureed the apples and onions into a savory applesauce. I served the pulled pork roast... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products