Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
cool:
20 mins
cook:
10 hrs
total:
10 hrs 50 mins
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker.

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  • Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork, discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Nutrition Facts

396 calories; fat 13g; cholesterol 147mg; saturated fat 5g; carbohydrates 20g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 14g; protein 46g; vitamin a 194.4IU; vitamin c 7.7mg; thiamin 1.1mg; riboflavin 0.7mg; niacin equivalents 10.1mg; vitamin b6 0.9mg; folate 32.3mcg; vitamin b12 1.3mcg; sodium 1069mg; potassium 940mg; calcium 40.4mg; iron 3.2mg.
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