Try this Pulled Pork recipe, or contribute your own.
Suggest a better description***Mix together rub ingredients and rub well into pork shoulder (make sure to get in between the creases.) Place the pork shoulder in a bowl and cover with cling wrap. Let marinate for 12-18 hours in the refrigerator.***
MISE EN PLACE: Preheat oven (convection) to 140°C (285°F)
1) Pour apple juice and water into a roasting pan with grill. Carefully place the pork shoulder on the roasting pan so that it doesn't touch the liquid (this will cook the meat too fast). Cover roasting pan either with a lid or aluminum foil to lock in the heat. Cook (2nd from bottom) for 7 hours.
2) Place pork shoulder in a bowl and let cool for 30 minutes.
3) Pull apart using two forks until shredded. Add enough bbq sauce to moisten the meat, but not so it's drowning.
4) Serve on bread with sides.
If using conventional oven, no time or temperature adjustments.
You can divide up the shredded meat and mix with different BBQ sauces!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (496g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 436 | ||
Calories from Fat: 41 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 1073.9mg | 37 % | |
Potassium 701.3mg | 18 % | |
Total Carbohydrate 92.9g | 27 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 85g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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