Photo: Oxmoor House
Prep Time
7 Mins
Cook Time
8 Hours
8 servings (serving size: 1 bun and about 2/3 cup pork mixture)

How to Make It

Step 1

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.

Step 2

Reduce heat setting to low; cook 7 hours or until pork roast is tender. Remove pork roast from slow cooker, reserving sauce in cooker.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Cooking Light Superfast Suppers

Ratings & Reviews

Aevans0826's Review

January 17, 2013
My husband doesn't even like pork and he loved this recipe!! Very easy to make, was delicious, and we ate several meals off it.

G123456's Review

December 11, 2011
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.

LaurenSJ's Review

January 19, 2009
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.