Slow-Cooker Pulled Pork
- Yield: 10 servings
- Prep: 15 mins
- Cook: 480 mins
Have pickle relish, bottled red pepper sauce, and some toasted buns on hand for this picnic favorite.
Ingredients
- 1medium onion, thinly sliced (1 1/2 cups)
- 1clove garlic, minced
- 2 (6-ounce) cans reduced-sodium tomato paste
- 1/4cup Worcestershire sauce
- 1/2cup molasses
- 1/4cup cider vinegar
- 4tablespoons coarse mustard
- 4tablespoons chili powder
- 4tablespoons smoked paprika
- 2tablespoons ground cumin
- 2teaspoons salt
- 1teaspoon ground cloves
- 1teaspoon cayenne pepper
- 1 (4-pound) boneless pork butt
- 10 hamburger buns
Instructions
- Mix all ingredients, except pork and buns, in a 5- or 6-quart slow-cooker; add pork and turn to coat. Cover and cook on low until tender, about 8 hours.
- Remove meat; discard fat. Shred meat with 2 forks on a cutting board; stir back into sauce.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info *per serving
- Glycemic Load 12.42
- Calories 570
- Fat 26g
- Saturated Fat 9g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 10g
- Cholesterol 110mg
- Sodium 1010mg
- Potassium 1440mg
- Carbohydrate 46g
- Fiber 5g
- Sugars 18g
- Protein 39g
- Trans Fat 0g
- Vitamin A 60%
- Vitamin C 15%
- Calcium 20%
- Iron 45%