Prep: 7 minutes Cook time: 8 hours
2 tablespoons packed brown sugar, divided
1/2 cup chopped onion (1 small)
3/4 tablespoons Mexican seasoning
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons vinegar
3/4 tablespoons molasses
3/4 tablespoons honey
1/2 teaspoon dry mustard
1/2 (6-ounce) can tomato paste
1/4 teaspoon pepper
1/4 teaspoon salt
1 (1-pound) boneless pork loin roast
8 (2 ounce) whole wheat hamburger buns
Combine 1 tablespoon brown sugar, onion, and next 7 ingredients in a 4-quart slow-cooker, stirring well. In a small bowl mix remaining brown sugar, pepper, and salt. Rub sugar mixture on pork roast. Cut pork roast into 4 pieces. Add roast to slow cooker, and coat entire roast with sauce. Cover and cook on high for 1 hour.
Reduce to low setting and cook for 7 hours or until pork roast is tender. Remove roast from slow cooker and shred with 2 forks. Return shredded pork into slow cooker, and stir well. Using a slotted spoon, spoon 1/2 cup pork mixture into buns.
Yield: 8 servings (serving size: 1 bun and about 1/2 cup pork mixture).
1.5 Lean Meat