Pork:
5 pound pork butt roast
Whole cloves
3/4 teaspoon ground cumin
2 tablespoons chili powder
1 teaspoon curry powder
1/2 tablespoon garlic powder
3/4 teaspoon cayenne
1 teaspoon salt
1 1/2 tablespoons paprika
1 1/2 tablespoons ground white pepper
Onions:
2 tablespoons extra virgin olive oil
2 large white onions, thinly sliced
1 tablespoon packed brown sugar
1 tablespoon Balsamic vinegar
Sauce:
3/4 cup red wine vinegar
1 cup bottled chili sauce
5 tablespoons Worcestershire sauce
1 cup ketchup
2 tablespoons liquid honey
1/4 cup packed brown sugar
1 tablespoon minced fresh garlic
1 - 2 teaspoons sambal oelek
2 teaspoons dry English mustard
1/2 teaspoon each dried thyme and oregano
1/2 teaspoon chili powder
2 - 3 teaspoons liquid smoke
Preparation Instructions:
Place pork butt in a slow cooker and stud with whole cloves. Combine the following 8 spices and rub all over the pork roast. Turn cooker to "low" and cook about 8 hours. Remove netting around the roast, transfer pork to a plate or board and use two forks to "pull" meat apart into shreds. Discard any pieces of fat and the cloves. Clean slow cooker and return meat to the cooker. For the caramelized onions, heat olive oil in a saucepan, add onions, brown sugar and Balsamic vinegar. Stir, cover and cook over low heat about 1/2 hour or until thickened and caramelized. Add all sauce ingredients to the pan. Bring heat up to medium, stir to mix well. Pour over the pork in the slow cooker. Replace lid, turn to "high" and cook 1 1/2 to 2 hours. Serve over toasted buns, stuffed into bell peppers, or over baked potatoes. Accompany with crisp coleslaw. Makes 10 - 12 servings.
Per serving: 405 calories; 45.4 g protein; 20.3 g carbohydrates; 2.3 g fibre; 15.7 g fat.