- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 442.1
- Total Fat: 17.1 g
- Cholesterol: 124.3 mg
- Sodium: 879.9 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.3 g
- Protein: 50.7 g
Slow Cooker BBQ Pulled PorkSubmitted by: CROWNECAKES
*Pork, fresh, loin, top loin (roasts), boneless, separable lean only, cooked, roasted, 45 oz
Onions, raw, 2 medium (2-1/2" dia)
Garlic, 5 cloves
Salt, 1 tsp
Pepper, black, 1 tsp
Chili powder, 2 tbsp
*Coriander seed, 2 tsp
Bay Leaf, 3 tsp, crumbled
Tomato Paste, .25 cup
Brown Sugar, .1875 cup, packed
Cider Vinegar, 2 tbsp
Lea & Perrins, Worcestershire Sauce, 6 tsp
Scallions, raw, 2 medium (4-1/8" long)
*Ketchup, Heinz, 1 tbsp
Yellow Mustard, .125 cup
Reduce heat to medium. Add onions, garlic, chili powder, coriander and bay leaves; fry, stirring often, until onions are softened, about 5 mins.
Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and worcestershire sauce, stirring and scraping up any brown bits. Pour into slow cooker. Cover and cook on low for 8 to 10 hours or until pork is tender.
Transfer pork to cutting board, and tent with foil; let stand for 10 minutes. With 2 forks, shred or "pull" pork.
Meanwhile, pour cooking liquid into large saucepan; skim off fat. Bring to a boil over high heat; boil until reduced to 3 cups [750ml], about 15 minutes. Discard bay leaves.
Add pork; reduce heat and simmer until hot. About 5 minutes. serve sprinkled with green onions.
Number of Servings: 8
Recipe submitted by SparkPeople user CROWNECAKES.