Pork, Pulled, w/ Rub S: San Francisco Chronicle
- Number of Servings: 6
Ingredients
Pork Butt 2.28 lbsTomato Paste 3 tbs.Onions 230 g.Garlic 5 cloves crushedOlive Oil 1 tbs.Cider Vinegar 1/2 c.Chicken Stock, Salt Free 1/4 c.Rub:1 tsp ea.: dry thyme, gd fennel seed, gd cumin, smoked paprika3/4 tsp freshly gd black pepper
Rub pork night before cooking.
Brown pork in 1 tbs. olive oil, remove from pot.
Saute onions and garlic in remaining juice until translucent.
Add tomatoe paste, vinegar and chicken stock.
Return pork to pot and slow cook 8 hrs on "low" setting.
Number of Servings: 6
Recipe submitted by SparkPeople user AWS1965.
Brown pork in 1 tbs. olive oil, remove from pot.
Saute onions and garlic in remaining juice until translucent.
Add tomatoe paste, vinegar and chicken stock.
Return pork to pot and slow cook 8 hrs on "low" setting.
Number of Servings: 6
Recipe submitted by SparkPeople user AWS1965.
Nutritional Info Amount Per Serving
- Calories: 282.2
- Total Fat: 15.8 g
- Cholesterol: 103.8 mg
- Sodium: 70.2 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.2 g
- Protein: 28.9 g
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