Lean Pulled Pork

Lean Pulled Pork

Photo by Heather S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    boneless pork shoulder blade roast, well trimmed, about 3 pounds (1.5 kg)

  • 1

    cup (250 mL) barbecue sauce

  • 1

    teaspoon (5 mL) cumin

  • 1

    teaspoon (5 ml) dried oregano

  • 2

    teaspoons (10 mL) chili powder

  • 1

    tablespoon (15 mL) Worcestershire sauce

  • 2

    tablespoons (30 mL) cider vinegar

  • 1

    tablespoon (15 mL) molasses

  • 1

    onion, sliced

Directions

Preheat oven to 325°F (160°C) and place pork in a roasting pan. In a small bowl, combine remaining ingredients and spread over and around the roast. Cover and roast for 3 1/2 hours. Transfer roast to a cutting board and reserve cooking liquid; let meat cool slightly for easier handling. Using two forks, shred the meat, discarding any fat, and transfer shredded pork to a baking dish. Pour cooking liquid into a measuring cup; spoon off excess fat. Pour the sauce over the pork; cover and bake another 45 minutes. To serve, layer onto Kaiser rolls and top with coleslaw, if desired.


Nutrition

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