Ingredients
Few drops hot pepper sauce
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoons prepared yellow mustard
2 tablespoons cider vinegar
¼ cup prepared chili sauce
¼ cup molasses
2 cloves garlic, minced
1 small onion, coarsely chopped
1 boneless pork loin roast, (2 ½ to 3 pounds) trimmed of excess fat and silver skin, and cut into 3 pieces
¼ teaspoon ground red pepper
1 teaspoon chili powder
1 tablespoon barbecue seasoning
Step by step
Set KitchenAid® Heated Chef Bowl to 200°F and preheat. Combine barbecue seasoning, chili powder and red pepper in a small bowl. Rub meat pieces evenly with seasoning mixture. Once preheated, place onions in bottom of bowl. Place roast pieces on top of onions. Sprinkle minced garlic on top of roast.
Combine molasses, chili sauce, vinegar, yellow mustard, salt, pepper and hot pepper sauce in a small, separate bowl. Pour sauce evenly over meat. Cover and cook for 5 to 6 hours, or until roast is very tender. Turn off Heated Chef Bowl.
Allow cooked mixture to cool for 30 minutes with lid off. Attach the Heated Chef Bowl and beater to stand mixer. Turn to Stir Speed and pulse on and off to shred pork and stir into sauce. Use caution as mixture may be hot. Serve immediately with split rolls or keep warm in bowl.