Slow-Cooked Pulled Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2/3 cup Worcestershire Sauce1/2 cup Ketchup1/4 cup Brown Sugar (firmly packed)1/4 cup Tomato Paste1 medium onion, chopped2 Tbsp. yellow mustard2 Tbsp. white vinegar3.5 lbs boneless pork shoulder, trimmed and cut into 4 (or more) pieces
1. In a 6 quart crock pot, mix together all ingredients, except the pork.
2. Trim the pork should of any large pieces of fat, and divide into at least 4 pieces.
3. Add the pork to the combined ingredients in the slow-cooker, being sure to cover all pieces with the sauce mixture.
4. Cover the crock pot and cook on low heat for 8 to 10 hours.*
5. Using two forks, shred the pork pieces apart. (You can remove the pork pieces if needed, and return them once shredded.)
6. To serve, spoon 1/2 cup into a bowl, or place 1/2 cup of pork mixture onto a sandwich bun (nutritional information for a bun is NOT included).
*Ensure that the internal temperature of the pork reaches at least 165 degrees.
Serving Size: Makes 16 servings (1/2 cup each)
Number of Servings: 16
Recipe submitted by SparkPeople user WINTERBIOLOGY.
2. Trim the pork should of any large pieces of fat, and divide into at least 4 pieces.
3. Add the pork to the combined ingredients in the slow-cooker, being sure to cover all pieces with the sauce mixture.
4. Cover the crock pot and cook on low heat for 8 to 10 hours.*
5. Using two forks, shred the pork pieces apart. (You can remove the pork pieces if needed, and return them once shredded.)
6. To serve, spoon 1/2 cup into a bowl, or place 1/2 cup of pork mixture onto a sandwich bun (nutritional information for a bun is NOT included).
*Ensure that the internal temperature of the pork reaches at least 165 degrees.
Serving Size: Makes 16 servings (1/2 cup each)
Number of Servings: 16
Recipe submitted by SparkPeople user WINTERBIOLOGY.
Nutritional Info Amount Per Serving
- Calories: 353.9
- Total Fat: 23.9 g
- Cholesterol: 93.2 mg
- Sodium: 310.6 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.4 g
- Protein: 23.8 g
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