Tomato and Goat Cheese Tarts
Slow-Cooker Pulled Pork
Place pork and spices in a slow-cooker before going work and dinner is done.
495
10 servings
Have pickle relish, bottled red pepper sauce, and some toasted buns on hand for this picnic favorite.
Ingredients
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1 medium onion, thinly sliced (1 1/2 cups)
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1 clove garlic, minced
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2 (6-ounce) cans reduced-sodium tomato paste
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1/4 cup Worcestershire sauce
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1/2 cup molasses
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1/4 cup cider vinegar
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4 tablespoons coarse mustard
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4 tablespoons chili powder
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4 tablespoons smoked paprika
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2 tablespoons ground cumin
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2 teaspoons salt
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1 teaspoon ground cloves
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1 teaspoon cayenne pepper
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1 (4-pound) boneless pork butt
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10 hamburger buns
Instructions
- Mix all ingredients, except pork and buns, in a 5- or 6-quart slow-cooker; add pork and turn to coat. Cover and cook on low until tender, about 8 hours.
- Remove meat; discard fat. Shred meat with 2 forks on a cutting board; stir back into sauce.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info (per serving)
- Calories 570
- Fat 26g
- Saturated Fat 9g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 10g
- Cholesterol 110mg
- Sodium 1010mg
- Potassium 1440mg
- Carbohydrates 46g
- Fiber 5g
- Sugars 18g
- Protein 39g
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