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This is an excellent shredded pork dish for backyard parties, Super Bowl (or any sports) parties, and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Ingredients
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons kosher salt
- 2 (7 pound) pork shoulder roasts
- 4 (20 ounce) bottles barbeque sauce
Directions
Step 1
Mix paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
Step 2
Preheat the oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
Step 3
Bake the roasts in the preheated oven until pork is tender and shreds easily with two forks, 4 to 6 hours.
Step 4
Shred the pork and place into a large pot over medium heat. Mix the meat with barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 28 | |
| Calories 418 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat8g | 39% |
| Cholesterol89mg | 30% |
| Sodium1592mg | 69% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber1g | 3% |
| Total Sugars22g | |
| Protein23g | |
| Vitamin C2mg | 8% |
| Calcium36mg | 3% |
| Iron2mg | 9% |
| Potassium516mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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