Ingredients

• 2 medium onions, sliced into thin wedges
• 1/2 cup light beer or water
• 1 (2 pound) boneless pork loin roast, trimmed of fat
• 1 teaspoon chili powder
• 1 teaspoon ground cumin, divided
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 cup barbecue sauce
• 1/4 cup cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon ground ginger
• 12 whole wheat hamburger buns, split and toasted
• Lime Carrot Slaw:
• 1 (8 ounce) package pre-shredded cabbage and carrots
• 1/4 cup olive oil
• 2 teaspoons lime zest
• 3 tablespoons lime juice
• 1 jalapeno, thinly sliced
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
2. Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
3. Cover and cook 8 to 10 hours on low or 5 hours on high.
4. Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
5. Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
6. Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.