BBQ Beef/pork

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 351.8
  • Total Fat: 21.1 g
  • Cholesterol: 82.0 mg
  • Sodium: 731.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 20.8 g

View full nutritional breakdown of BBQ Beef/pork calories by ingredient


Introduction

This can be done with either beef or pork and is easy to alter to your tastes. If you like spicy BBQ, add the spice! This base starts out mild and somewhat sweet. Kids love it, I serve it with extra kick for adults. I like to reserve some sauce to serve on the side. Have fun with it, it is just an outline. How long it takes depends on how you cook it. BBQ pulled pork or beef is very forgiving, either cook long and on low heat in the oven or put it in your crock pot. I do it in the oven. If I start it soon enough I put it in at 250* for 5 or 6 hours. If I am getting impatient, I turn up the heat. You cannot over cook it on low heat, you can burn the sauce on high heat. If you can put in in overnight. The sauce is per 2 1/2 pounds. there was no dry mustard entry, so either 1 teaspoon of dry mustard or 1/4 cup prepared mustard. 32 tablespoons is 2 cups, the options were only tablespoons. same problem, 12 teaspoons is 1/4 cup.
I am not entering this because it is low calorie, I wanted to know how many calories and such it has in it as I make it. This can be done with either beef or pork and is easy to alter to your tastes. If you like spicy BBQ, add the spice! This base starts out mild and somewhat sweet. Kids love it, I serve it with extra kick for adults. I like to reserve some sauce to serve on the side. Have fun with it, it is just an outline. How long it takes depends on how you cook it. BBQ pulled pork or beef is very forgiving, either cook long and on low heat in the oven or put it in your crock pot. I do it in the oven. If I start it soon enough I put it in at 250* for 5 or 6 hours. If I am getting impatient, I turn up the heat. You cannot over cook it on low heat, you can burn the sauce on high heat. If you can put in in overnight. The sauce is per 2 1/2 pounds. there was no dry mustard entry, so either 1 teaspoon of dry mustard or 1/4 cup prepared mustard. 32 tablespoons is 2 cups, the options were only tablespoons. same problem, 12 teaspoons is 1/4 cup.
I am not entering this because it is low calorie, I wanted to know how many calories and such it has in it as I make it.
Number of Servings: 13

Ingredients

    Picnic or shoulder roast, 2 1/2 pounds
    1/2 cup chopped onion
    1 clove minced garlic
    1/4 cup brown sugar
    1 teaspoon dry mustard (or wet)
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 cups ketchup
    1/4 cup Worcestershire sauce

Directions

mix ingredients. put meat in a high sided oven pan or a crock pot bottom. cover meat with sauce. cover with foil and put in a 250* oven until it falls apart. pull out and shred with 2 forks, put back in oven for a few minutes while you get the rest of your meal ready. Enjoy a 3 oz serving. Put over rice, or pasta or on a roll, but count those calories separately.

Number of Servings: 13

Recipe submitted by SparkPeople user LADYPANEK.