| Total: | 8 hr 10 min |
| Prep: | 10 min |
| Cook: | 8 hr |
| Yield: | 8 servings (about 3/4 cup per serving) |
Ingredients
- 1/2 cup Heinz 57®
- 1/4 cup Lea & Perrins® Worcestershire Sauce
- 2 Tbsp. Heinz® Yellow Mustard
- 1/4 cup Firmly packed brown sugar
- 1/4 cup Tomato paste
- 1 Medium onion, chopped, or about 2 cups
- 3-1/2 lb. Boneless pork shoulder blade roast, trimmed and cut into 4 pieces
Instructions
- In a 5 to 6 qt. slow cooker, mix together Heinz 57® Worcestershire Sauce, Mustard, sugar, tomato paste and onion. Season with salt and pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is tender, turning occasionally.
- To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Spoon about 3/4 cup onto your favorite sandwich buns and serve immediately.
- TIP: If preferred, cook on high heat setting for about 4 hours, or until pork is tender, turning occasionally.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 40 g |
| Cholesterol | 135 mg |
| Sodium | 356 mg |
Reviews
We’re not really big fans of pulled pork sandwiches because more times than not, the sauce overpowers the taste of the meat. Conversely, this recipe does just the opposite. The ingredients give the meat and sauce the right balance making this sandwich a must try. We are making it for the second time in two months. I definitely recommend it!!!!