Ingredients
1/2 to 3/4 cup packed brown sugar1 can (6 ounces) tomato paste1/3 cup barbecue sauce1/4 cup whiskey2 tablespoons liquid smoke2 tablespoons Worcestershire sauce3 garlic cloves, minced1/2 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon hot pepper sauce1/4 teaspoon ground cumin1 boneless pork shoulder butt roast (3 to 4 pounds)1 medium onion, quartered8 hamburger buns, split
Preparation
In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender.
Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly.
Shred pork with 2 forks. Return pork and sauce to slow cooker; heat through. Serve on buns.
