Ingredients
16
16 servings
- •1 (7 pound) pork shoulder roast
- •¾ cup molasses
- •1 tablespoon chili powder
- •1 teaspoon salt
- •1 teaspoon paprika
- •1 teaspoon cumin seeds
- •1 teaspoon ground coriander
- •water to cover
- •1 (18 ounce) bottle barbeque sauce
Instructions
- Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
- Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.
Nutritional Facts
Per 16 servings
- Calories: 279
- Carbohydrate: 23g
- Fat: 9g
- Fiber: 1g
- Protein: 26g
- Sugar: 17g
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