Recipe Details
Ingredients
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1 ½cupschopped onion
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1cupbottled barbecue sauce
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1cupchopped celery
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1cupwater
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¾cupketchup
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¼cuphoney
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¼cuplight brown sugar
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¼cupWorcestershire sauce
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3clovesgarlic, chopped
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1tablespoonhot pepper sauce (such as Tabasco®), or to taste
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1 ½teaspoonschili powder
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salt and ground black pepper to taste
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1(3 pound)pork shoulder roast
Cooking Directions
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Mix together onion, barbecue sauce, celery, water, ketchup, honey, brown sugar, Worcestershire sauce, garlic, hot pepper sauce, chili powder, salt, and pepper in a slow cooker until thoroughly combined. Place pork roast in the center of the cooker and spoon sauce over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 7 to 8 hours. An instant-read thermometer inserted into the center should read at least 195 degrees F (91 degrees C).
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Remove pork and shred with 2 forks. Return shredded meat to the sauce and serve.
Editor’s Note:
Nutrition data for this recipe includes the full amount of sauce. The actual amount of sauce consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories322 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 5g |
26% |
| Cholesterol 73mg |
24% |
| Sodium 559mg |
24% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 1g |
3% |
| Protein 23g |
|
| Vitamin C 7mg |
35% |
| Calcium 47mg |
4% |
| Iron 2mg |
8% |
| Potassium 620mg |
13% |
* 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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