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Spicy Pulled Pork Pushover
December 09, 2016

I had a 7 lbs. roast so I doubled all the ingredients. My oven has a slow-cook setting with a default temp. of 225 degrees F. I didn't have any prepared mustard on hand so I increased the mustard powder to 1 tbsp. I used McCormick's. I didn't have but one 6 oz. can of tomato paste so I used that along with a 15 oz. can of tomato sauce. I had run out of cayenne pepper so I used 1 tbsp. of Chili powder. I covered my roaster pan tightly with foil and cooked the meat for 3.5 hours. I then removed the meat from the bone, shredded it as best as possible and covered the meat back up. I then allowed it to continue cooking for another 2 hours. It came out slightly sweet, with just a little kick of spicy. We had the "Cream Corn Like No Other" from Allrecipes , shared both with one of our neighborhood friends and everyone had a wonderful dinner. My husband froze the leftover meat so that we could have it again some night when neither of us feels like cooking.

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