| Level: | Easy |
| Total: | 6 hr 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 4 cloves garlic
- 2 onions, sliced thin
- 1 jalapeño, sliced thin
- 1/3 cup packed brown sugar
- 2 tablespoons chili powder
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- One 3-pound boneless pork shoulder roast (pork butt)
- One 18-ounce bottle barbecue sauce
- Eight 2-ounce bags corn chips
- Ranch dressing, for drizzling
- 1 cup fried onions
- 2 green onions, sliced thin
Instructions
- Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
- Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
- Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
- Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 787 |
| Total Fat | 40 g |
| Saturated Fat | 9 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 5 g |
| Sugar | 32 g |
| Protein | 28 g |
| Cholesterol | 80 mg |
| Sodium | 1157 mg |
Reviews
Had I read the directions, this would have been better for me. I cooked it on medium for 6 hours and it wasn’t shreddable. Now simmering on the stovetop to help it out. Flavor is very good.
Yelling in caps in really not needed.
This isn’t a review but I do have a question….. I’m making this tomorrow for a Super Bowl treat. In her show last week she states to cook on low for 6 hours, however recipes posted indicates to cook on high for 6 hours. Can someone who has actually made this please advise? Thanks!!
I made the pork and ate it with tortillas rather than chips. Super easy recipe, very delicious pork! It could have maybe used more seasoning while cooking, specifically salt, but this may also have to do with which barbecue sauce I chose (mango habanero). Overall, I would make it again but try it with a spicy barbecue sauce!
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Wondering if anyone has made this or just giving it star reviews just because it looks good. Best to review when you have made the recipe.