SLOW-COOKED PORK ROAST

Serves: 12

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.