BBQ Pork Sandwiches

¼ cup packed brown sugar
1 cup chopped onion
1½ tbsp taco seasoning
3 tbsp Worcestershire sauce
3 tbsp cider vinegar
3 tbsp molasses
1 tsp dry mustard
1 6-ounce can of tomato paste
¾ tsp pepper
¼ tsp salt
1 2-pound boneless pork loin roast (or shoulder)
8 hamburger buns

This one is from one of my favorite cookbooks- Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas
Everything is always good.

I often double this recipe. Use a 3 quart crock pot for this recipe and a 5 or 6 quart for a double recipe. I made this for my family when we were staying in the Steven’s Pass area for the weekend. I even forgot the Worcestershire and it was still good. I just used a little extra cider vinegar and molasses to make up for it.

Cut the pork into 4 pieces (8 if you double the recipe). Combine meat and all ingredients in the crock pot. Stir with a large spoon until mixed and meat is coated. Cook on high heat for one hour and then reduce to low for 7 hours. If your crock pot runs hot or the meat seems like it is drying out, add a little water. Remove pork and shred with 2 forks on a cutting board or plate. Return the shredded pork to the crock pot and stir well to coat with sauce.

Serve on buns. A little coleslaw on the bun is yummy. I learned that from Greg at BI BBQ. I am sure that nothing I make is as good as the food at BI BBQ. We love it there.