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Crockpot Adobo Pork Sandwiches

Source of Recipe

Recipe from Southern Living magazine, Sept. 2001 issue.


List of Ingredients

2 cups drained canned chopped tomatoes
1 Tblsp. brown sugar
1 Tblsp. chili powder
3 Tblsp. red wine vinegar
3 Tblsp. adobo sauce
1 Tblsp. honey
2 garlic cloves, chopped
4-1/2 lbs. pork shoulder
6 sandwich buns
Rosemary-Garlic mayonnaise (recipe follows)
Toppings: lettuce leaves, tomato slices

Rosemary-Garlic Mayonnaise:
1/2 cup mayonnaise
2 garlic cloves, minced
1 Tblsp. chopped fresh or dried rosemary
1 Tblsp. lemon juice
1/8 tsp. salt



Recipe

Process first 7 ingredients in a blender or food processor until mixture is smooth.
Cut pork in half, and place in a 5-quart slow cooker. Pour tomato mixture over pork. Cook on HIGH for 8 hours; remove from slow cooker. Cool slightly; shred and serve on buns with Rosemary-Garlic mayonnaise and desired toppings. Yield: 6 servings.

For mayonnaise: Stir together all ingredients. Chill. Yield: 1/2 cup.