Ingredients
12
12 servings
- •1.5 cups chopped onion
- •1 cup bottled barbecue sauce
- •1 cup chopped celery
- •1 cup water
- •0.75 cup ketchup
- •0.25 cup honey
- •0.25 cup light brown sugar
- •0.25 cup Worcestershire sauce
- •3 cloves garlic, chopped
- •1 tablespoon hot pepper sauce (such as Tabasco®), or to taste
- •1.5 teaspoons chili powder
- •salt and ground black pepper to taste
- •1 (3 pound) pork shoulder roast
Instructions
- Mix together onion, barbecue sauce, celery, water, ketchup, honey, brown sugar, Worcestershire sauce, garlic, hot pepper sauce, chili powder, salt, and pepper in a slow cooker until thoroughly combined. Place pork roast in the center of the cooker and spoon sauce over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 7 to 8 hours. An instant-read thermometer inserted into the center should read at least 195 degrees F (91 degrees C).
- Remove pork and shred with 2 forks. Return shredded meat to the sauce and serve.
Nutritional Facts
Per 12 servings
- Calories: 322
- Carbohydrate: 24g
- Fat: 15g
- Fiber: 1g
- Protein: 23g
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