Cooking Instructions

1. Remove all string from the roast and trim away excess fat.
2. Blend oil, chili powder, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well.
3. Marinate for at least 30 minutes. Transfer the roast to a crock pot.
4. Blend the Ketchup with the vinegar, molasses, and mustard.
5. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
6. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Cover bowl and keep warm.
7. Remove cooking juices and strain.
8. Place juices in a saucepan; whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling.
9. Place shredded meat and sauce back into crock pot to keep warm.
10. Serve the meat on soft rolls.