Ingredients
2 teaspoons garlic salt1 teaspoon ground ginger1 boneless pork shoulder butt roast (2-1/2 pounds) 1 tablespoon canola oil1 large onion, diced1 can (15 ounces) tomato sauce1 medium green pepper, diced3 tablespoons brown sugar1 tablespoon tomato paste1 tablespoon Worcestershire sauce1/2 teaspoon salt1 cup ginger beer8 sandwich buns, split and toasted2 cups shredded Monterey Jack cheese
Preparation
Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened.
Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next 7 ingredients.
Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with 2 forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.
