Slow Cooker Texas Pulled Pork
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 359.7
- Total Fat: 28.1 g
- Cholesterol: 81.8 mg
- Sodium: 254.7 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.6 g
- Protein: 18.5 g
View full nutritional breakdown of Slow Cooker Texas Pulled Pork calories by ingredient
Introduction
Texas-style pulled pork in a tangy chili-seasoned barbeque sauce with lots of onion. Serve on a buttered toasted sandwich round or bun with a light cole slaw! Texas-style pulled pork in a tangy chili-seasoned barbeque sauce with lots of onion. Serve on a buttered toasted sandwich round or bun with a light cole slaw!Number of Servings: 16
Ingredients
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1 tsp vegetable oil
1 (4 pound) pork loin roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 Tbsp prepared yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp chili powder
1 large onion, chopped
2 large garlic cloves, crushed
1 1/2 tsp. dried thyme
Directions
Makes about sixteen (16) 1/2 cup servings.
Pour the oil into the bottom of a slow cooker. Place the *pork roast into the slow cooker. Pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the remaining ingredients. Cover and cook on High until the roast shreds easily with a fork. 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir into the sauce.
Spread the inside of buns or sandwich rounds with butter or marjarine. Toast the buns butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
(*I cut the recipe in half and used a 2 pound roast since there are only two of us. Cooking time was about 4 hrs. I also froze it for later use.)
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYMINNY56.
Pour the oil into the bottom of a slow cooker. Place the *pork roast into the slow cooker. Pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the remaining ingredients. Cover and cook on High until the roast shreds easily with a fork. 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir into the sauce.
Spread the inside of buns or sandwich rounds with butter or marjarine. Toast the buns butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
(*I cut the recipe in half and used a 2 pound roast since there are only two of us. Cooking time was about 4 hrs. I also froze it for later use.)
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYMINNY56.
Member Ratings For This Recipe
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CD25935794
