Ingredients
1 boneless pork shoulder butt roast (4 pounds)2 tablespoons chili powder1 tablespoon brown sugar1-1/2 teaspoons ground cumin1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon cayenne pepper1 large sweet onion, coarsely chopped2 cans (4 ounces each) chopped green chiles1 cup chicken broth14 kaiser rolls, split
Preparation
Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chiles. Pour broth around meat.
Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.
