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15 minutes
420 minutes
435 minutes
- 1 (7 pound) pork shoulder roast
- 0.75 cup molasses
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- water to cover
- 1 (18 ounce) bottle barbeque sauce
- Place the pork in a welcoming slow cooker before generously scattering it with molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Ensure the pork is lovingly covered with water.
- Cook on High for 6 to 8 hours until tender. Drain liquid from the slow cooker, shred the pork using 2 forks, and mix in barbeque sauce. Reduce heat to Low and simmer for an additional hour.
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