SLOW-COOKED PORK ROAST
3 tbsp (45 mL) brown sugar, light or dark
2 tsp (10 mL) minced garlic
2 tsp (10 mL) canola or vegetable oil
2 tsp (10 mL) chili powder
1 tsp (5 mL) paprika, hot or sweet
1 tsp (5 mL) coarse salt
1/2 tsp (2.5 mL) freshly ground black pepper
5-lb (2.3-kg) boneless pork butt roast
1/2 cup (125 mL) dry white wine Preheat oven to 300 F (150 C).
1. In a small bowl, combine the brown sugar, garlic, oil, chili powder, paprika, salt and pepper. Rub it all over the roast. Place the roast in a roasting pan, preferably in a wire rack. Add the wine.
2. Cook on low heat for five to six hours, until it has a nice crust and the meat is falling-apart tender.
3. Remove the roast from the oven and let it sit for 15 to 20 minutes. Use a fork or two to shred the meat into nice-size pieces.