BULL'S-EYE Wildfire Pulled Pork

By carol gorman

Ingredients

• 1 boneless pork shoulder (3 lb./1.4 kg) Save-A-Lot — 1 lb For $1.29 until 12/05
• 1 bottle (425 mL) Bull's-Eye Old West Hickory Barbecue Sauce
• 1/2 cup packed brown sugar
• 4 tsp. hot pepper sauce
• 1/2 tsp. paprika

Details

Servings 12
Preparation time 10mins
Cooking time 500mins
Adapted from kraftcanada.com

Preparation

Step 1

Place meat in slow cooker.

Mix remaining ingredients until blended; pour over meat. Cover with lid.

Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Remove meat from slow cooker, leaving sauce in slow cooker; pull into shreds. Return to slow cooker; stir to evenly coat with sauce.