|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pulled pork recipe is made with an oven barbecued pork roast which is shredded and then heated with barbecue sauce, onions, and seasonings.
Lay a large sheet of heavy duty foil in a roasting pan (large enough to wrap the roast).
Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange onion slices over top.
Wrap foil around the pork roast.
Bake at 350 F for about 4 to 5 hours, to about 185 F. The meat should be falling apart.
Let the roast cool a bit, then begin to shred with forks or chop, discarding as much of the excess fat as possible.
Sauté chopped onions in a little oil until tender.
Put shredded pork in a slow cooker or a large saucepan or Dutch oven.
Blend in vinegar and barbecue sauce, along with the cooked chopped onion.
Heat thoroughly on LOW setting or over low heat.
Serve hot on split toasted buns, coleslaw, and baked beans. Pulled pork is also excellent with potato salad or fries.