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Add a photoServings: 8
Ingredients
- 3 1/2 lb boneless pork loin roast
- 1 c. bottled barbecue sauce plus more for passing at the table, see cook's not
Directions
- Trim the visible fat from the pork and cut it in half, placing the pcs side-by-side in the crock.
- Pour the barbecue sauce (thinned if necessary; see cook's note) over the meat. Cook on low (200 degrees) 8 to 9 hrs.
- Remove the pork from the slow cooker. Using 2 forks, pull the meat into shreds. (The meat should be very tender, so this will be easy to do.)
- Put the shredded pork on a serving dish and spoon sufficient of the sauce from the crock pot over the meat to moisten it. Serve at once, passing extra barbecue sauce at the table to serve on top, if you like. (The pork may be prepared up to 2 days ahead and refrigerated; leftovers may be frzn up to 1 month.)
- Note:This recipe was tested with a Rival Crock-Pot. If your favorite barbecue sauce is the consistency of ketchup or possibly thicker, thin with water till it will pour in a thin stream to ensure which the meat is coated with sauce. Do not worry about thinning the sauce for passing at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 215 | |
| Calories from Fat 81 | 38% |
| Total Fat 8.93g | 11% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 421mg | 18% |
| Potassium 429mg | 12% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 8.14g | 5% |
| Protein 20.65g | 33% |
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