Recipe Details
Ingredients
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1 ½cupswater
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½cupcider vinegar
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2tablespoonsoil
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1(5 pound)boneless pork shoulder, trimmed
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¼cuppacked brown sugar
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1teaspoonseasoned salt
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1teaspoonground black pepper
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1teaspoonground cumin
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1teaspooncayenne pepper
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1teaspoongarlic powder
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1teaspoononion powder
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½teaspoonground cinnamon
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1(18 ounce) bottlebarbecue sauce
Cooking Directions
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Combine water and vinegar in a slow cooker set to Low.
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Rub oil over entire pork shoulder and let rest for 5 minutes.
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Mix brown sugar, seasoned salt, black pepper, cumin, cayenne pepper, garlic powder, onion powder, and cinnamon together in a bowl; rub over entire pork shoulder. Place pork shoulder into the slow cooker. Cover and cook on Low for 6 to 8 hours.
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Transfer pork shoulder to a work surface and let rest for 10 minutes. Discard cooking liquid from the slow cooker. Place pork back into the slow cooker and shred. Stir in barbecue sauce.
Tips
After the pork has cooked for 6 to 8 hours, you can reserve 1 1/2 cups of the cooking liquid to stir into the shredded meat in place of the barbecue sauce if desired.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories418 | |
% Daily Value * | |
Total Fat 24g |
31% |
Saturated Fat 8g |
42% |
Cholesterol 90mg |
30% |
Sodium 727mg |
32% |
Total Carbohydrate 25g |
9% |
Dietary Fiber 1g |
2% |
Total Sugars 19g |
|
Protein 23g |
47% |
Vitamin C 1mg |
1% |
Calcium 44mg |
3% |
Iron 2mg |
9% |
Potassium 466mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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