Ingredients
- 1 (15-ounce) can tomato sauce
- 3 tablespoons chili powder
- 3 tablespoons light brown sugar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 (3-pound) pork shoulder (or butt), trimmed of extra fat
- Kosher salt and freshly cracked pepper
- 5 cloves garlic clove, minced or grated
- 2 yellow onions, diced
- 1/4 cup fresh lime juice
Directions
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the bottom of your slow oven. Stir to mix and distribute the spices evenly.
Sprinkle the pork with pepper and salt and put it within the slow oven. Using tongs, turn the pork to coat it evenly within the sauce. Include the garlic clove and onions, stir again. Put the lid around the slow oven and prepare before the pork is tender and starting to break apart, on low eight to ten hrs or on high four to six hrs.
Transfer the pork to some serving bowl. Let it awesome slightly, after which shred using 2 forks, removing any extra fat.
Skim any extra fat from the sauce residing in the slow oven. Stir within the lime juice and season with pepper and salt. Add some shredded pork into the slow oven and combine it with the sauce which was produced throughout the cooking. You are able to keep pork in the sauce for three or four days.
Per serving: Calories 280 Total Fat 10 grams Saturated Fats 3 grams Protein 33 grams Total Carb 13 grams Sugar: 7 grams Fiber 3 grams Cholesterol 101 milligrams Sodium 567 milligrams