Georgia-Style Pulled Pork
Serve on large buns and top with coleslaw.
INGREDIENTS | SERVES 8
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
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.