Ingredients
Scale
- 2 cups drained canned chopped tomatoes
- 3 to 4 tablespoons brown sugar
- 1 tablespoon chili powder
- 3 tablespoons red wine vinegar
- 3 tablespoons adobo sauce*
- 1 tablespoon honey
- 2 garlic cloves, minced
- 3 lb. pork roast
- Texas Toast Bread
Garlic Mayo:
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- Pinch of fresh black pepper
Toppings:
- pickles
- red onions
- shredded cabbage or lettuce
- banana pepper rings
Instructions
- In a blender combine tomatoes, brown sugar, chili powder, red wine vinegar, chipotle chilis, honey and garlic. Process until smooth.
- Cut pork in half, and place in a 5-quart slow cooker. Sprinkle with salt. Pour tomato mixture over pork. Cook on low 7-8 hours or high 5-6 hours Remove from slow cooker and shred. Return meat to slow cooker and stir to cover in sauce.
- Toast bread until golden brown. and serve on buns with Rosemary-Garlic Mayonnaise and desired toppings.
- Combine mayo ingredients in small bowl and mix until smooth.
Notes
- After I open the can chipotle peppers and adobo sauce, I put the rest of the can (sauce and peppers) in a ziploc bag in my freezer. When I need some in a recipe, I just cut off a frozen chunk and chop it finely. You can find these down the Mexican food aisle.
- Category: Pork