Georgia-Style Pulled Pork

Serve on large buns and top with coleslaw.


3½ pounds boneless pork roast

1 cup Homemade Barbecue Sauce (see page 100)

1 large onion, diced

2 cloves garlic, minced

1 tablespoon hickory liquid smoke

1 jalapeño, sliced

  • Place all ingredients into a 4-quart slow cooker. Cook on low for 8 hours or until the meat is easily shredded with a fork.

  • Remove the pork from the slow cooker to a plate. Shred the meat with a fork. Mash the remaining sauce and solids in the slow cooker with a potato masher until fairly smooth. Add the pork back to the slow cooker and toss to coat in the sauce.

PER SERVING Calories: 410 | Fat: 18g | Sodium: 140mg | Carbohydrates: 2g | Fiber: 0g | Protein: 55g

Quick Coleslaw

Gather 16 ounces coleslaw mix (shredded cabbages and carrot), ¼ cup mayonnaise, ½ teaspoon celery seed, 1¼ cups apple cider vinegar, ¼ cup thinly sliced onion. Toss ingredients and refrigerate for 1 hour before serving.

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