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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 252.6
  • Total Fat: 17.1 g
  • Cholesterol: 76.0 mg
  • Sodium: 169.4 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 21.8 g

View full nutritional breakdown of Southwestern BBQ Crockpot Pork (no sauce) calories by ingredient
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Southwestern BBQ Crockpot Pork (no sauce)

Submitted by: SANNISEEDING

Introduction

I developed this from a recipe for crockpot ribs. Any type of pork is fine; if you use something with bones, they will slide right out. It is a different kind of flavor, and works well as a stand-alone entree but also shredded and made into Mexican foods such as tacos or burrito bowls. I use the juice of three lemons, but haven't measured it out so am guestimating the quantity.

If you want to eat ribs like finger-food ribs, this is not the way to cook them. If you want ribs or shredded pork without a lot of high-calorie BBQ sauce, give it a try. Leftovers freeze well.
I developed this from a recipe for crockpot ribs. Any type of pork is fine; if you use something with bones, they will slide right out. It is a different kind of flavor, and works well as a stand-alone entree but also shredded and made into Mexican foods such as tacos or burrito bowls. I use the juice of three lemons, but haven't measured it out so am guestimating the quantity.

If you want to eat ribs like finger-food ribs, this is not the way to cook them. If you want ribs or shredded pork without a lot of high-calorie BBQ sauce, give it a try. Leftovers freeze well.

Number of Servings: 16

Ingredients

    4 pounds pork (ribs, shoulder, whatever)
    2 tbsp garlic powder
    2 tbsp black pepper
    1.5 - 2 tbsp kosher salt, to taste
    1 tbsp ground cumin
    juice of 3 lemons

Directions

Cut the ribs to fit your crockpot.

In a small bowl, combine the dry spices. Rub the rack of ribs with the dry mixture, covering all sides of the ribs. Put them into your crockpot. If you have extra seasoning, pour on top.

Juice the lemons and pour on top of the ribs.

Cover and cook on low for 7-10 hours, or on high for about 5. The meat will be tender and easily fork-shred. You can use frozen or fresh meat. It will produce quite a bit of juice, and the meat will be almost braised.

Serving Size: Makes 16 4-ounce portions

Number of Servings: 16

Recipe submitted by SparkPeople user SANNISEEDING.





TAGS:  Beef/Pork |

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