SLOW-COOKED BARBECUED PORK ON BUNS

1 (3 lb) boneless pork roast, trimmed of fat, cut into thin
strips
3/4 cup chopped onions
1/4 cup cornstarch
1/4 cup firmly packed brown sugar
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups ketchup
2 tablespoons Worcestershire sauce
18 sandwich buns, split (for serving)

CROCK POT DIRECTIONS:
In 3 1/2 to 4 quart slow cooker, combine all ingredients except buns; mix well.

Cover; cook on low setting for 6 to 8 hours or until pork is tender. Spoon about 1/3 cup pork mixture into each sandwich bun.

OVEN DIRECTIONS:
Preheat oven to 325 degrees F.

In 13x9 inch (3 quart) baking dish, combine all ingredients except buns; mix well. Cover with foil.

Bake at 325 degrees F. for 1 1/2 hours or until pork is tender. Spoon about 1/3 cup pork mixture into each sandwich bun.

FOOD SAFETY NOTE:
Slow cookers do just that - cook food slowly at low temperatures over long periods of time. So it's very important that recipes containing meat, such as this one, be cooked for at least 6 hours to be sure that any bacteria is destroyed.

STORAGE TIP:
After serving food from the slow cooker, remove and promptly refrigerate any remaining food.

Makes 18 sandwiches
Source: Pillsbury Grilling and Picnics, June 1996