Barbecue sauce punched up with brown sugar and hot pepper sauce ensures this Southern-style slow-cooker pork dish hits the bull's eye!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 boneless pork shoulder (3 lb./1.4 kg)
1 bottle (425 mL) Bull's-Eye Old West Hickory Barbecue Sauce
1/2 cup packed brown sugar
4 tsp. hot pepper sauce
1/2 tsp. paprika
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How do I make it ?
Place meat in slow cooker.
Mix remaining ingredients until blended; pour over meat. Cover with lid.
Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Remove meat from slow cooker, leaving sauce in slow cooker; pull into shreds. Return to slow cooker; stir to evenly coat with sauce.
Kraft Kitchen Tips!
This flavourful meat can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat in microwave or on stove top just before serving.
Serve in split sandwich rolls.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3.5 g
Cholesterol 80 mg
Sodium 420 mg
Carbohydrate 23 g
Fibre 1 g
Sugars 22 g
Protein 25 g
12 servings, 1/12 recipe (135 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.