Pulled Pork in Crock Pot
by arepucci9715
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INGREDIENTS
- 1 4-6 pounds Pork Shoulder Roast (or "Pork butt" roast)
- 1 cup Water
- BBQ sauce
- salt
- Black pepper
INSTRUCTIONS
1)Generously rub salt and pepper over pork shoulder. Place water and roast into Crockpot on low heat for approx. 8 hours or until fork tender.
2)Remove roast from Crockpot and carefully pour out hot liquid. On a cutting board, using two forks, shred pork into bite-sized shreds, removing bone and fat as you shred.
3)Return shredded meat to Crockpot, set on low heat, and add your favorite bbq sauce. I have found that a little sauce goes a long way...add a 1/4 cup to start, mix it up well, then continue to add sauce as desired. Serve sauce on the side as well. Heat until warm, 15-20 minutes. Serve on soft hamburger buns.
Goes great with cole slaw! (I like it on the side, but some people put it on the pork sandwich).
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (81g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 63 | ||
| Calories from Fat: 1 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 57.1mg | 2 % | |
| Potassium 90.8mg | 2 % | |
| Total Carbohydrate 15.3g | 5 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 15g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 63
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