cup Worcestershire sauce
dashes hot pepper sauce
Rinse pork roast in cool water, and pat dry with paper towels.
Add 1/3 cup white wine to bottom of slow cooker pot. Place roast in pot and turn temperature gauge to high.
Mix remaining ingredients and pour over roast.
Cover and cook 6 hours on high temperature (or 12 hours on low).
Check for doneness. Remove pork roast to a large bowl and pull apart with two forks until it is finely shredded.
In a small prep bowl, add 2 tbsp water to 1 tbsp cornstarch and mix until smooth. Add cornstarch mixture to BBQ sauce in pot, whisking until well integrated. Continue to whisk until sauce thickens slightly. (Repeat cornstarch process for thicker sauce.)
Add shredded pork back into BBQ sauce in the pot. If not yet ready to serve, reduce slow cooker temperature to Low or Warm.
Use a slotted spoon to drain pork and place it by spoonfuls onto bakery buns. Serve immediately.
This meat freezes well or keeps in refrigerator for leftovers. Reheat over stove or in microwave.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.