KitchenAid KSC700 사용자 설명서
20
ENGLISH
1
medium
onion,
coarsely chopped
2 tbs (30 mL) barbecue
seasoning (available
in the spice section)
2 tsp (10 mL) ancho
chile or chili powder
1
/
2
tsp (2 mL) ground
red pepper
4
1
/
2
lbs (2.25 kg)
boneless pork loin
roast
4 large cloves garlic,
minced
Sauce
1
/
4
cup (50 mL) molasses
1
/
4
cup (50 mL)
prepared chili sauce
2 tbs (30 mL) cider
vinegar
1 tbs (15 mL) prepared
yellow mustard
1
1
/
2
tsp (7 mL)
Worcestershire sauce
1
/
2
tsp (2 mL) salt
1
/
2
tsp (2 mL) black
pepper
1
/
2
tsp (2 mL) liquid
smoke flavor
1
/
4
tsp (1 mL) hot
pepper sauce
20 hard or kaiser rolls
Place onion in slow cooker ceramic pot. In small bowl,
combine barbecue seasoning, chile powder, and red
pepper. Remove any netting from roast(s). Rub meat
evenly with seasoning mixture; place on top of onion in
slow cooker. Top with garlic.
In medium bowl, combine all sauce ingredients. Pour
In medium bowl, combine all sauce ingredients. Pour
evenly over roast. Cover and cook at AUTO 6
1
/
2
to
7
1
/
2
hours, or until roast is very tender.
Remove pork to work surface. Skim fat from sauce, if
desired. With 2 forks, shred pork. Return to slow cooker;
stir into sauce. Serve immediately or keep warm at
BUFFET. Serve on rolls.
Yield: 20 sandwiches (
Yield: 20 sandwiches (
1
/
2
cup [125 mL] pork per serving).
Per Serving: About 330 cal., 28 g protein, 35 g carb, 8 g
total fat, 2 g saturated fat, 65 mg cholesterol, 830 mg
sodium.
Tip: Pork mixture freezes well.
Tip: Pork mixture freezes well.
Pulled BBQ Pork Sandwiches