Friday, November 20, 2015

Slow Cooker Pulled Pork

Prep time: 10-15 minutes
Cook time: 4 hours on high or 8 hours on low
Yield: 10 servings
Serving size: Heaping ¾ cup, about 4-ounces
  • 2½ pounds center cut pork loin, trimmed of fat and silver skin
  • 2 small onions, quartered 
  • 1 tablespoon garlic powder
  • 1 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 cup Stubb’s® Original All-Natural Bar-B-Q Sauce
  • 1 cup Pacific® Organic Low Sodium Chicken Broth
  1. In a small mixing bowl, stir together the garlic powder, brown sugar, chili powder, salt, cumin, cinnamon, and black pepper. 
  2. Pat the pork dry with paper towels, and cut the loin into 3-4 large pieces. This will speed up cooking time and make the pork more manageable to shred.
  3. Pour the dry rub onto a baking sheet, or in a large bowl, and coat the pork in it, making sure to get all sides.
  4. Place the onions at the bottom of the slow cooker, and the pork on top of them. Pour the chicken broth around the pork. 
  5. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the pork is cooked and fork tender. Using tongs, remove the cooked pork from the slow cooker onto a cutting board or baking sheet and shred with two forks. 
  6. Place a fine mesh strainer over a large mixing bowl and pour onion and liquids out of the slow cooker, reserving the liquids. Discard the onions, or serve with the shredded pork as desired. 
  7. Put the shredded pork back into the slow cooker and stir in the BBQ sauce with ¼ to ½ cup of the reserved cooking liquid, enough to moisten the meat. 
Nutrition Information
Per Serving: (Heaping ¾ cup, about 4-ounces)
Calories: 221
Calories from fat: 71
Fat: 8g
Saturated Fat: 3g
Cholesterol: 62mg
Sodium: 723mg
Carbohydrates: 10g
Fiber: 1g
Sugar 6g
Protein: 26g
WWP+: 5

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