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INGREDIENTS
1 boneless pork shoulder or butt roast (3 lb), trimmed of fat
1/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons dried thyme leaves
2 teaspoons red pepper sauce
2 cloves garlic, finely chopped
1 can (6 oz) tomato paste
12 hamburger buns, split
DIRECTIONS
1. Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker. In small bowl, mix brown sugar, salt, thyme, pepper sauce, garlic, and tomato paste. Spread mixture over pork.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. Remove pork from cooker; place on large plate. Shred pork with 2 forks; return to cooker and mix well. Spoon 1/2 cup pork mixture on bottom half of each bun. Cover with top halves of buns.
1 boneless pork shoulder or butt roast (3 lb), trimmed of fat
1/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons dried thyme leaves
2 teaspoons red pepper sauce
2 cloves garlic, finely chopped
1 can (6 oz) tomato paste
12 hamburger buns, split
DIRECTIONS
1. Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker. In small bowl, mix brown sugar, salt, thyme, pepper sauce, garlic, and tomato paste. Spread mixture over pork.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. Remove pork from cooker; place on large plate. Shred pork with 2 forks; return to cooker and mix well. Spoon 1/2 cup pork mixture on bottom half of each bun. Cover with top halves of buns.
