Pulled Pork
| METRIC | INGREDIENT | IMPERIAL |
| 1.5 kg | pork shoulder roast, boneless | 3 lb |
| 250 ml | barbecue sauce | 1 cup |
| 5 ml | cumin | 1 tsp |
| 5 ml | oregano | 1 tsp |
| 10 ml | chili powder | 2 tsp |
| 15 ml | worcestershire sauce | 1 tbsp |
| 25 ml | cider vinegar | 2 tbsp |
| 15 ml | molasses | 1 tbsp |
| 1 | onion, sliced | 1 |
Place roast in roasting pan. In small bowl; combine barbecue sauce, cumin, oregano, chili powder, worcestershire sauce, cider vinegar, molasses and onion. Pour over roast. Cover and roast in preheated 325 F (160 C) oven for 3 1/2 hours. Remove roast to cutting board. With forks, pull meat into shreds, discarding any fat. Transfer pork back to roasting pan. Cover and bake an additional 45 minutes. Serve on fresh dinner buns. Servings: 8 |