Ingredients
1/4
cup packed brown sugar
1
cup chopped onion (1 large)
4 1/2
teaspoons Mexican seasoning
3
tablespoons Worcestershire sauce
3
tablespoons cider vinegar
3
tablespoons molasses
1
teaspoon ground mustard
1
can (6 oz) Muir Glen™ organic tomato paste
3/4
teaspoon pepper
1/4
teaspoon salt
1
boneless pork loin roast (2 lb)
8
whole wheat burger buns, split
Pickles, if desired
Preparation
Spray 3 1/2-quart slow cooker with cooking spray. In slow cooker, stir together 3 tablespoons of the brown sugar, the onion, Mexican seasoning, Worcestershire sauce, vinegar, molasses, mustard and tomato paste.
In small bowl, mix remaining 1 tablespoon brown sugar, the pepper and salt; rub mixture on all sides of pork. Cut pork into 4 large pieces; add to slow cooker, turning to coat with sauce.
Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 7 hours.
Remove pork from slow cooker to plate. Shred pork, using 2 forks. Return shredded pork to slow cooker; stir to coat with sauce. With slotted spoon, spoon 2/3 cup pork mixture on each bun bottom. Top with pickles; cover with bun tops.
