Ingredients
10
10 servings
- •1 (5 pound) boneless pork loin roast
- •1 pinch garlic powder, or to taste
- •1 pinch poultry seasoning, or to taste
- •salt to taste
- •ground black pepper to taste
- •1 large onion, quartered
- •1 apple, cored and quartered
- •3 stalks celery
- •1 (14.5 ounce) can chicken broth
- •½ cup butter
- •2 cups chopped celery
- •1 ½ cups chopped onion
- •4 cups ketchup
- •2 cups water
- •⅔ cup cider vinegar
- •½ cup brown sugar
- •¼ cup Worcestershire sauce
- •2 tablespoons prepared mustard
- •1 tablespoon liquid smoke flavoring
- •1 tablespoon garlic powder
Instructions
- Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
- Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
- Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
- Continue cooking pork on Low heat until flavors combine, about 2 hours.
Nutritional Facts
Per 10 servings
- Calories: 548
- Carbohydrate: 44g
- Fat: 24g
- Fiber: 2g
- Protein: 41g
- Sugar: 37g
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