My favorite part about this recipe is how you can let it simmer to its goodness all on it’s own and serve up something that looks like you’ve been cooking away for hours. In reality, it only takes about 4 hours on high or 8 on low for this amazingness to cook itself! I suggest the low heat setting to allow the pork to simmer through the juices for the most amount of time and to stay tender.
You can also make this recipe ahead of time and store in an airtight container for 3-4 weeks in the freezer. To thaw, let it sit in the fridge overnight and then place in a saucepan on medium heat with a little more BBQ sauce to reheat it.
2 large yellow onions, cut into thin wedges or sliced into thin rings
1/2 cup water
2.5lbs boneless pork sirloin roast
1/4 tsp. red pepper flakes
1/2 tsp. McCormick cumin
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 cup BBQ sauce of choice
1 tbsp. Mountain Ridge honey
1/4 tsp. ground ginger
10 King’s Hawaiian Hamburger Rolls
In a large crock pot, combine onions and water. Trim fat from meat and if necessary, cut it to fit inside the pot. In a small bowl, combine the red pepper flakes, cumin, black pepper and garlic powder. Sprinkle evenly over meat and rub in with your fingers, then place meat in slow cooker.
Cover and cook on low for 8-9 hours or on high for 3.5-4 hours.
Using a slotted spoon or fork, remove the meat and onions from slow cooker and place in a large bowl. Using two forks, shred the meat by pulling it apart.
In another large bowl, combine the barbecue sauce, honey and ginger. Add in the shredded meat, tossing gently until fully coated. Serve immediately, filling each bun. Or place in a heat proof serving dish and keep in the oven on low heat until ready to serve.
Quick Tip: Pulse onions in food processor before adding to slow cooker in order to keep the taste but hide from pickier eaters if they don’t like the crunch.
Thank you to Sophia Inza for the recipe.