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Ingredients
- 4 lb pork roast
- 2 x onions sliced
- 1 x onion minced
- 5 whl cloves - (to 6)
- 2 c. water
- 1 bot favorite BBQ sauce - (16 ounce)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Place one sliced onion at the bottom of crock pot. Stud pork roast with cloves and season with salt and pepper. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add in sufficient water to fill crock pot two thirds of the way. Cover and cook on LOW 8 to 12 hrs or possibly overnight.
- Remove roast. Remove and throw away cloves, bone and fat as well as any water, onions and grease remaining in pot. When meat is cold sufficient to handle, use a fork or possibly your fingers to pull it apart till the entire roast is shredded.
- Return the pulled pork to the crock pot. Fold in the minced onion and BBQ sauce and cover. Heat on HIGH for 1 to 3 hrs or possibly till the onions are soft.
- Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches..which's up to you.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2349g | |
| Calories 2468 | |
| Calories from Fat 732 | 30% |
| Total Fat 81.18g | 101% |
| Saturated Fat 27.59g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 742mg | 247% |
| Sodium 6123mg | 255% |
| Potassium 5210mg | 149% |
| Total Carbs 199.19g | 53% |
| Dietary Fiber 8.7g | 29% |
| Sugars 134.81g | 90% |
| Protein 219.79g | 352% |
