Ingredients
2 medium onions, finely chopped1 tablespoon canola oil6 garlic cloves, minced1 teaspoon crushed red pepper flakes1 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup packed brown sugar1/4 cup cider vinegar2 tablespoons hot pepper sauce1 tablespoon Worcestershire sauce1 teaspoon ground cumin1 boneless pork shoulder butt roast (3 to 4 pounds)8 kaiser rolls, split Sliced sweet pickles, optional
Preparation
In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved.
Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll. If desired, top with pickles.
