We made this recipe at Ocean Pines in 2021. The pork was a bit sweet, so we may consider reducing how much sugar we put in next time. Also, we worked from a pork tenderloin, rather than a butt, and the meat fell apart very easily after 4 hours.
Adapted from Food Network
Ingredients
Roast Pork
¼ cup light brown sugar
1 Tbsp ground coriander
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp kosher salt
1 tsp freshly ground black pepper
2 tsp ground cinnamon
1 tsp ground cumin
1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)
Sweet Chile Sauce
2 cups rice vinegar
1 cup brown sugar
1 Tbsp crushed red pepper
1 tsp kosher salt
4 cloves garlic, smashed
Directions
In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
Remove the plastic wrap from the pork and place in a slow cooker. Mix the sweet Chile sauce ingredients in a medium size bowl and pour over the marinated meat.
Set slow cooker on high for 4 hours. Do not open lid during cooking.
Before serving, shred meat with forks or your hands.