Pulled pork, a favorite style of Southern and some Southeastern barbecues, refers to the method of preparing the cooked pork by pulling it apart with your fingers or two forks.
1/2-lb pork boneless shoulder
tablespoon Jamaican jerk seasoning (dry)
teaspoon dried thyme leaves
medium onion, chopped (1/2 cup)
cups barbecue sauce
sandwich buns or flour tortillas (8 to 10 inch)
If pork comes in netting or is tied, do not remove. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in cooker. Sprinkle with onion. Pour cola over pork.
Cover and cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Remove juices from cooker and reserve. Remove netting or strings from pork. Use 2 forks to pull pork into shreds. Return pork to cooker. Stir in barbecue sauce, water and 1/2 cup of the reserved juices. Increase heat setting to High. Cover and cook 30 to 45 minutes or until heated through.
Spoon pork onto buns. In 2-quart saucepan, heat remaining juices to boiling; serve with sandwiches for dipping if desired.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
We calculated the nutrition of this recipe at the time it was created on 06/20/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.