SLOW COOKED PORK ROAST

Serves 12

6 hours start to finish

3 tablespoons brown sugar, light or dark

2 teaspoons minced garlic

2 teaspoons canola or vegetable oil

2 teaspoons chili powder

1 teaspoon paprika, hot or sweet

1 teaspoon coarse or kosher salt

½ teaspoon freshly ground black pepper

1 5-pound boneless pork butt roast

½ cup dry white wine Preheat the oven to 300 F. 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.

Cook on low heat for five to six hours, until it has a nice crust and the meat is fallingapart tender. 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.

Nutrition information per serving: 273 calories; 154 calories from fat; 17 g fat (6 g saturated; 0 g trans fats); 82 mg cholesterol; 255 mg sodium; 4 g carbohydrate; 0 g fiber; 3 g sugar; 23 g protein.

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100. com/about-katie-workman. She can be reached at Katie@themom100.com.