- 1/4 cup packed brown sugar, divided
- 1 cup chopped onion (about 1 large)
- 1 1/2 tablespoons Mexican seasoning
- 3 tablespoons Worcestershire sauce
- 3 tablespoons cider vinegar
- 3 tablespoons molasses
- 1 teaspoon dry mustard
- 1 (6-ounce) can tomato paste
- 3/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 (2-pound) boneless pork loin roast
- 8 (2 1/4-ounce) whole wheat hamburger buns
- calories 398
- caloriesfromfat 19 %
- fat 8.4 g
- satfat 2.2 g
- monofat 2.9 g
- polyfat 0.8 g
- protein 33.3 g
- carbohydrate 49.7 g
- fiber 4.7 g
- cholesterol 67 mg
- iron 4.4 mg
- sodium 726 mg
- calcium 109 mg
How to Make It
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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