Made this off the top of my head for a potluck. Turned out great. I know it's catagorized under slow cooker because you can always cook it for 6 to 8 hours in the slow cooker. I did this in the pressure cooker.
Mix the Dr. Pepper and the 2/3 cup bbq sauce and pour half into the bottom of the cooker. Rub the Seasoning into the pork and place in cooker, pour rest of mixture over pork. Cover and cook on high pressure for 60 minutes and use natural pressure release (let it come down on it's own). If you are using the slow cooker start out on high for 3 hours and finish for 3 hours on low. Take out pork and shred. Return to cooker and add additional bbq sauce. If you are using the pressure cooker you will want to take juices out and add back into pot after meat is shredded and sauce is added, to make sure it doesn't get too wet. If you are using or transferring to to a slow cooker do the same.
Make sure you take the juices out of the cooker no matter which type you use pressure or slow. Keep it in a measuring cup to add back as needed. Aaron McCargo seasoning can be purchased at American Spice online.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 294 | ||
Calories from Fat: 126 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 70.3mg | 22 % | |
Sodium 442.8mg | 15 % | |
Potassium 360.8mg | 9 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 20.1g | ||
Protein 19.8g | 28 % | |
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: 294
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