From Slow Cooker Revolution by America's Test Kitchen.
1. Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in bowl. Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap pork and place in slow cooker.
2. Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.
3. Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Season with salt, pepper, sugar, and vinegar to taste.
4. Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist. Serve with barbecue sauce.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 121 | ||
Calories from Fat: 7 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 62.4mg | 2 % | |
Potassium 195.4mg | 5 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 27.5g | ||
Protein 0.8g | 1 % | |
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: 121
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