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Too busy to cook? This pulled pork barbecue recipe gives you time to multitask while a slow cooker and a can of beef broth cook for you. "Low and slow" cooking gives you a roast that shreds with a fork. As an added bonus, you get great stock for beef gravy as a by-product! Serve with your favorite BBQ sauce and plenty of coleslaw.
Ingredients
- 1 (5 pound) pork butt roast
- salt and pepper to taste
- 1 (14 ounce) can beef broth
- ¼ cup brewed coffee
Directions
Step 1
Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.
Step 2
Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.
Step 3
Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat7g | 35% |
| Cholesterol85mg | 28% |
| Sodium196mg | 9% |
| Protein23g | |
| Vitamin C1mg | 4% |
| Calcium30mg | 2% |
| Iron2mg | 8% |
| Potassium354mg | 8% |
*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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