Carolina Barbecue (Slow Cooker)
Courtesy of National Pork Board 20 Servings • 10 Min. Prep Time • 2 Hr. Cook Time • Cole slaw and hush puppies| Ingredients |
|---|
| 5 lbs. Boston butt roast |
| 2 tsp. vegetable oil |
| 1 1/2 c. water |
| 1 8-oz. can tomato sauce |
| 1/4 c. cider vinegar |
| 1/4 c. Worcestershire sauce |
| 1/4 c. brown sugar |
| salt and pepper to taste |
| dash hot pepper sauce (like Tabasco) |
| 1 tsp. celery seed |
| 1 tsp. chili powder |
Directions:
1. Randomly pierce the surface of the roast with a sharp knife.
2. In a Dutch oven (large, oven proof, pot with cover), heat oil and brown roast on all sides.
3. In a mixing bowl, combine remaining ingredients and mix well.
4. Pour sauce over roast.
5. Bring to a boil, cover pot, then simmer on low for 2 hrs., until meat is very tender.
6. Slice or chop to serve.
* Nutritional information does not include suggested side dishes.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutrition:
Calories: 260; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 105mg; Protein: 33g; Sodium: 160mg;Wine Pairings:
Pinot Noir, Beaujolais, Côtes du Rhône