Barbecued Pulled Pork Photo
Barbecued Pulled Pork

YIELD Makes 4 to 6 servings

INGREDIENTS

1 boneless pork shoulder or butt roast (3 to 4 pounds)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1 medium onion, thinly sliced
1 medium green bell pepper, cut into strips
1 bottle (18 ounces) barbecue sauce
1/2 cup packed light brown sugar
Sandwich rolls or hot cooked rice

PREPARATION:

Slow Cooker Directions

  1. Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.
  2. Place onion and bell pepper in 5-quart slow cooker; add pork. Combine barbecue sauce and brown sugar in medium bowl; pour over meat. Cover; cook on LOW 8 to 10 hours.
  3. Transfer roast to cutting board. Trim and discard remaining fat from roast. Pull pork into coarse shreds using 2 forks. Serve pork with sauce on sandwich rolls or over rice.
This recipe appears in: Southern

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