Slow Cooker Pulled Pork Roast

Step 1
Remove all string from roast and trim away excess fat.

Step 2
Place chili powder in a bowl; blend in oil, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over pork, working spice mixture into meat well. Marinate in the refrigerator for at least 30 minutes or overnight.

Step 3
Transfer roast to a slow cooker. Blend ketchup, vinegar, molasses, and mustard. Pour mixture over roast.

Step 4
Cook on Low until very tender, 8 to 10 hours.

Step 5
Transfer roast to a large bowl; discard any visible fat. Use two forks to separate meat into long strands. Return shredded meat to the slow cooker; stir to combine with remaining cooking juices.

Step 6
Remove 1 1/2 cups cooking juices and strain into a saucepan. Whisk in cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Serve meat on soft rolls; drizzle with thickened sauce to taste.