Kittencal's Crockpot Barbecued Pulled Pork
Recipe: #56
August 09, 2011
"Tender and deeeeelicious! Plan this ahead there is a 24 hour refrigeration time, prep time includes refrigeration time"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (431.8 g)
- Calories 1013.7
- Total Fat - 34.7 g
- Saturated Fat - 8.9 g
- Cholesterol - 152 mg
- Sodium - 1814 mg
- Total Carbohydrate - 122 g
- Dietary Fiber - 11.9 g
- Sugars - 26.7 g
- Protein - 56.8 g
- Calcium - 73.3 mg
- Iron - 5.6 mg
- Vitamin C - 19.9 mg
- Thiamin - 2.5 mg
Step by Step Method
Step 1
If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
Step 2
In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
Step 3
Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
Step 4
Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
Step 5
In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
Step 6
Cover and cook on low setting for 8-10 hours, or until the roast is cooked and tender.
Step 7
Transfer the roast to a cutting board.
Step 8
Pull pork into coarse shreds using 2 forks.
Step 9
Serve the pork on a bun or over cooked rice topped off with the sauce.
Tips
No special items needed.
4 Reviews
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