Log in

Back to Recipe Page



serves 10


  • 2 medium onions cut into thin wedges
  • ½ cup water
  • 1 (2 pound) boneless pork sirloin roast
  • ½ tsp chili powder
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin
  • 1 cup barbeque sauce
  • ¼ cup cider vinegar
  • 1 TBSP honey
  • ¼ tsp ground ginger
  • ¼ ground cumin
  • 10 whole wheat hamburger buns, split and toasted


  1. In a 3 ½ or 4 Quart slow cooker, combine onions and the water, set aside. Trim fat from meat. If necessary, cut meat to fit into cooker. In a small bowl, combine chili powder, pepper, garlic powder, and ¼ tsp cumin. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
  2. Cover and cook on low-heat setting for 8-9 hours or on high-heat setting 4 to 4 ½ hours.  Using slotted spoon, remove meat and onions from cooker. Using two forks pull meat apart into shreds.
  3. In a large saucepan, combine barbeque sauce, vinegar, honey, ginger and q/4 tsp cumin. Heat through. Add shredded meat. Toss gently to coat. Fill each bun with 1/3 cup of the meat mixture and some onions.

Recipe courtesy of Meredith Corporation magazines (e.g.,,,, unless otherwise noted.

Download file

Please Support Our Advertisers

Privacy Policy 

©2023  American Women's Club of Central Scotland   All Rights Reserved 

 Site Map

Powered by Wild Apricot Membership Software