Barbecued Pulled Pork
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Barbecued Pulled Pork
YIELD Makes 4 to 6 servings
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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
- Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.
- 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.
- 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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