Serves 12
6 hours start to finish
3 tablespoons brown sugar, light or dark
2 teaspoons minced garlic
2 teaspoons canola or vegetable oil
2 teaspoons chili powder
1 teaspoon paprika, hot or sweet
1 teaspoon coarse or kosher salt
½ teaspoon freshly ground black pepper
1 5-pound boneless pork butt roast
½ cup dry white wine
Preheat the oven to 300 degrees F.
In a small bowl, combine the brown sugar, garlic, oil, chili powder, paprika, salt and pepper. Rub it all over the roast. Place the roast in a roasting pan, preferably in a wire rack. Add the wine.
Cook on low heat for five to six hours, until it has a nice crust and the meat is falling-apart tender.
Remove the roast from the oven and let it sit for 15 to 20 minutes. Use a fork or two to shred the meat into nice-size pieces.
Nutrition information per serving: 273 calories; 154 calories from fat; 17 g fat (6 g saturated; 0 g trans fats); 82 mg cholesterol; 255 mg sodium; 4 g carbohydrate; 0 g fiber; 3 g sugar; 23 g protein.
Katie Workman, Associated Press
