Makes 12 servings (serving size: 2/3 cup barbecue mixture and 1 bun)
2 tablespoons barbecue seasoning, divided
1 1/2 teaspoons salt, divided
1 (5-lb.) bone-in pork loin center rib roast
1 (15-oz.) can no-salt-added diced tomatoes
1/3 cup cider vinegar
1/4 cup no-salt-added tomato paste
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 tablespoons spicy brown mustard
1 teaspoon black pepper
2 teaspoons dried crushed red pepper
12 multigrain buns
Dill pickles (optional)
How to Make It
Combine 1 Tbsp. barbecue seasoning and 1 tsp. salt; rub evenly over pork roast.
Stir together tomatoes, next 7 ingredients, remaining 1 Tbsp. barbecue seasoning, and remaining 1/2 tsp. salt in a 5-quart slow cooker. Add roast; cover and cook on LOW 9 hours or until meat shreds easily.
Remove roast; remove and discard bone. Shred meat using the tines of 2 forks. Return to slow cooker, and stir together with sauce; spoon over multigrain buns. Serve with pickles, if desired.
Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Barbecue Seasoning.