Barbecue Pulled Pork

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35 users rated this recipe an average rating of 3.5
  • Makes: 16 servings
  • Prep: 15 mins
  • Slow Cook: 12 hrs to 13 hrs (low) or 6 to 6 1/2 hours (high)
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Barbecue Pulled Pork
Ingredients
1
4 pound boneless pork shoulder roast
1
large sweet onion, cut into thin wedges (1 cup)
1
12 ounce bottle chili sauce
1
cup cola
1/2
cup ketchup
2
tablespoons yellow mustard
1
tablespoon chili powder
1
tablespoon cider vinegar
2
teaspoons ground cumin
3
1
teaspoon paprika
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1/4
teaspoon crushed red pepper
16
hamburger buns, split and toasted
 
Purchased coleslaw (optional)
Directions
  1. Trim fat from meat. If necessary, cut meat to fit in a 5- to 6-quart slow cooker. Place onion in slow cooker; top with meat. In a medium bowl, combine chili sauce, cola, ketchup, mustard, chili powder, vinegar, cumin, garlic, paprika, salt, black pepper, and crushed red pepper; pour over meat.
  2. Cover; cook on low-heat setting for 12 to 13 hours or on high-heat setting for 6 to 6 1/2 hours.
  3. Transfer meat to a cutting board; remove onion with a slotted spoon. Set cooking liquid aside. Thinly slice meat or pull apart with two forks; combine meat with onion.
  4. Add enough of the reserved cooking liquid to moisten pork. (If necessary, return pork mixture to cooker. Cover and cook on high-heat setting for 15 minutes more to heat through.) Serve pork mixture on toasted buns. If desired, top each sandwich with coleslaw.
Nutrition Facts (Barbecue Pulled Pork)
    Per serving:
  • 322 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 73 mg chol.,
  • 769 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 9 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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