Try pairing your favorite barbecue sauce with this delicious and simple pulled pork. Sticky Fingers® Carolina Sweet is what I advise. Start in the morning, and dinner will be ready!
| Prep Time: | 15 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (7 pound) pork shoulder roast
- ¾ cup molasses
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- water to cover
- 1 (18 ounce) bottle barbeque sauce
Instructions
- Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
- Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 561 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very very good. I cut the pork shoulder in half, cause the whole thing wouldn’t fit (mine was about 8 lbs). So then I halved the spices. Covered with water per recipe. When I had cooked 7 hours it looked good. The broth had become this lovely dark color and I was leery at throwing it out, so I put it aside. I added my BBQ and then a little of the dark colored broth it had cooked it to help it all soak in. I probably added about 1/2 cup. Really really good. Served on nice bulky rolls that I toasted, with coleslaw on the side for me. (and curly fries). Thanks for this recipe!