Recipe Details
Ingredients
-
1(8 pound)pork butt roast
-
1teaspoongarlic powder
-
salt and pepper to taste
-
6cupswater, or as needed to cover
-
2(12 ounce) bottlesbarbeque sauce
Cooking Directions
-
Season pork butt with garlic powder, salt, and pepper. Place into a 4- to 6-quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure, 10 to 15 minutes. Cook for 1 hour.
-
Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.
Editor’s Note:
Nutrition data for this recipe includes the full amount of barbeque sauce. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories353 | |
| % Daily Value * | |
| Total Fat 21g |
27% |
| Saturated Fat 8g |
39% |
| Cholesterol 89mg |
30% |
| Sodium 538mg |
23% |
| Total Carbohydrate 15g |
6% |
| Dietary Fiber 0g |
1% |
| Total Sugars 11g |
|
| Protein 23g |
46% |
| Vitamin C 1mg |
1% |
| Calcium 29mg |
2% |
| Iron 1mg |
8% |
| Potassium 416mg |
9% |
* 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
