Ingredients

• 1 (3 pound pork butt roast
• 1 tablespoon chili powder
• 1 tablespoon vegetable oil
• 2 cloves garlic , minced
• 2 teaspoons ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground allspice
• 0.5 teaspoons salt
• 1.5 cups ketchup , such as Heinz
• 1 cup apple cider vinegar , such as Heinz
• 0.5 cups fancy molasses
• 0.33 cups yellow mustard , such as Heinz
• 2 teaspoons cornstarch
• soft rolls

Instructions

1. 1 Remove and discard any string from pork roast; trim excess fat.
2. 2 Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
3. 3 Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
4. 4 Cook on Low until very tender, 8 to 10 hours.
5. 5 Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
6. 6 Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

Nutrition per serving