I’ve never had seafood spaghetti that was better than this in a restaurant. The use of lobster, crab, and shrimp makes this dish flavorful and popular. French bread slices are recommended.
| Prep Time: | 10 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (12 ounce) can tomato paste
- ½ cup apple cider vinegar
- 2 tablespoons dried onion flakes
- 2 tablespoons prepared yellow mustard
- 2 tablespoons molasses
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons liquid hickory smoke flavoring
- 7 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon ground cumin
- 2 teaspoons ground dried chipotle pepper
- 2 teaspoons hot smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder (such as Keen’s®)
- 1 teaspoon cayenne pepper
- 3 ¾ pounds pork shoulder roast
Instructions
- Mix tomato paste, vinegar, onion flakes, yellow mustard, molasses, garlic, olive oil, and liquid smoke in a bowl to create a thick paste. Stir brown sugar, kosher salt, cumin, chipotle pepper, paprika, black pepper, garlic powder, mustard powder, and cayenne pepper into tomato paste mixture.
- Place pork shoulder into a slow cooker and add paste mixture.
- Cook on High for 4 hours. Shred pork with 2 forks and remove bone. Reduce heat to Low and continue cooking for 1 to 2 more hours.
- If you’re looking for more smoke flavor, you can probably just keep adding liquid smoke until it’s enough for your taste without it really changing the recipe too much.
- If you are keeping it simmering longer, put it on ‘keep warm’ or your lowest heat setting. Because of the amount of sugar and molasses, if you are not careful, this recipe will burn very easily, so keep an extra wary eye on it.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 1252 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
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.
I had to cook this a little differently than written due to the amount of hours I am away from the house but I made the sauce as written. I prepared everything the night before in my crockpot and kept it in the fridge overnight so that I could pull it out, plug it in, and go in the morning. It cooked on low for 10 hours and came out nice that way too. The sauce starts out really thick but thins way down after it mixes with the juices of the pork. It has a really nice flavor and the spiciness is just right. It was a little too sweet for our liking so next time I’d just cut back on the brown sugar. This one is a keeper for sure!