Jessalyn’s Pulled Pork

READY IN: 6hrs 15minsYIELD: 20-30 sandwiches

INGREDIENTS

  • 2teaspoonsvegetable oil, separated
  • 1 (4 lb)pork shoulder or(4 lb)pork butt
  • 1cupbarbecue sauce (Smokestack or Oklahoma Joe’s)
  • 12 cupapple cider vinegar
  • 12 cupchicken broth
  • 14 cupbrown sugar
  • 1tablespoonprepared yellow mustard
  • 1tablespoonWorcestershire sauce
  • 1tablespoonchili powder
  • 1onion, extra-large, diced small
  • 2 -4largegarlic cloves, crushed
  • 1 12 teaspoonsthyme
  • NUTRITION INFO

    Serving Size: 1 (126) g

    Servings Per Recipe:20

    Calories: 254.6

    Calories from Fat 152 g 60 %

    Total Fat 16.9 g 26 %

    Saturated Fat 5.7 g 28 %

    Cholesterol 64.4 mg 21 %

    Sodium 208.3 mg 8 %

    Total Carbohydrate8.3 g 2 %

    Dietary Fiber 0.3 g 1 %

    Sugars 6.3 g 25 %

    Protein 15.9 g 31 %

    DIRECTIONS

  • Pour about 1 teaspoons oil in a iron pan; heat, then sear meat on all sides.
  • Pour 1 teaspoons oil in crock pot. Place roast in slow cooker fat side up, on high.
  • Mix together all remaining ingredients and add to slow cooker. Cover and cook on high until roast shreds easily with a fork, 6-8 hours.
  • Remove roast, and remove as much fat as possible. Shred with a fork – the smaller pieces, the better.
  • Place sauce from slow cooker into an oil strainer (or: place in fridge and remove fat when it hardens.) Discard fat, and reduce sauce by about half.
  • Mix sauce with meat and serve. Freezes well.
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