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Crock-Pot Pulled Pork

1 can plum tomatoes (28 oz), chopped, save juice
1/4 cup unsulphured molasses
1/4 cup honey
2 tablespoons tomato paste
1 tablespoon minced garlic
1 bay leaf
1 tablespoon ground cumin
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper flakes

3 cups water
1 1/3 cups cider vinegar
salt, to taste
4 lb pork butt, at room temperature
soft rolls
bread-and-butter pickles

Prepare the barbecue sauce at least a day before you plan to cook
the meat. Place the tomatoes, molasses, honey, tomato paste,
garlic, bay leaf, cumin, black pepper, and red pepper flakes in a
large heavy pot. Bring the mixture to a boil. Reduce the heat to
medium-low and simmer gently, uncovered, until the mixture is very
thick, stirring occasionally.

Ad the water and vinegar, then return the mixture to a boil. Reduce
the heat and simmer the sauce gently, uncovered, over medium-low
heat for 1 1/2 hours more. Remove and discard the bay leaf, season
with salt, and set the sauce aside to cool. Cover and refrigerate
overnight. Bring to room temperature before adding to the crockpot.

Place the pork in the crockpot. Pour 2 cups of the sauce over the
pork, and turn the meat to coat all over with the sauce. Cover the
pot and cook on high heat for 5 1/2 hours,

Remove the meat from the sauce and set aside to cool. When the meat
is cool enough to handle, trim off and discard the fat. Chop the
meat coarsely with two knives, or pull it with 2 forks. Place the
shredded meat in a large bowl. pour the sauce through a gravy
separator, discarding the fat. Warm the defatted sauce and toss
with the shredded meat. Serve on rolls with coleslaw on top and
pickles alongside.


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