Combine 3 tablespoons brown sugar, onion, and next 6 ingredients in a 3 1/2-quart electric slow cooker; stir well. Combine remaining tablespoon brown sugar, pepper, and salt; rub pork roast with sugar mixture. Cut pork roast into 4 large pieces; add to slow cooker, turning to coat with sauce. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 7 hours or until pork roast is tender. Remove pork roast from slow cooker, reserving sauce in cooker.
Shred pork roast with 2 forks. Return shredded pork to slow cooker, and stir well to coat with sauce. Spoon 2/3 cup pork mixture on bottom half of each bun, using a slotted spoon. Cover with tops of buns.
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AMAZING! I served this during a football game and it was a crowd pleaser. I prepared this dish in a dutch oven and followed the cooking times exactly as outlined in the recipe. The dish was so tender and flavorful! For the mexican seasoning I used a McCormick Mexican chipotle spice.
This recipe was simple to make in the slow cooker, wonderful for an easy weeknight or weekend meal, and downright delicious. Our guests said they'd be more than happy to pay for this in a restaurant, and we agreed! We served it with Tangy Apple Coleslaw (also from Cooking Light), but that wasn't as outstanding as the sandwiches.
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