Whiskey Barbecue Pork

Once the tangy-sweet sauce is mixed up, the slow cooker does the rest of the work to make the most flavorful, tender pork ever! The liquid smoke gives the barbecue its authentic taste! I typically make this pork for saucy sandwiches, but it’s also really tasty used to top baked potatoes, pizza, nachos and more.

—Rebecca Horvath, Johnson City, TN

Prep: 15 min. • Cook: 6 hours Makes: 8 servings

1/2 to 3/4 cup packed brown sugar 1 can (6 oz.) tomato paste 1/3 cup barbecue sauce 1/4 cup whiskey

2 Tbsp. liquid smoke

2 Tbsp. Worcestershire sauce 3 garlic cloves, minced 1/2 tsp. chili powder 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. hot pepper sauce 1/4 tsp. ground cumin 1 boneless pork shoulder butt roast (3 to 4 lbs.) 1 medium onion, quartered 8 hamburger buns, split

1. In a bowl, mix first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add the sauce mixture. Cook, covered, on low until pork is tender, 6-8 hours.

2. Remove roast and onion. Cool the pork slightly; discard the onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly.

3. Shred pork. Return pork and sauce to slow cooker; heat through. Serve on buns or baked potatoes.

1 SANDWICH 505 cal., 19g fat (7g sat. fat), 101mg chol., 618mg sod., 43g carb. (21g sugars, 2g fiber), 35g pro.