Ingredients
-
1
medium
onion
, thinly sliced
-
2 kg
boneless
pork shoulder
-
1 1/2 cups
water
BBQ Sauce
-
1 cup
ketchup
-
1/4 cup
apple-cider vinegar
-
2 tbsp
molasses
-
2 tbsp
Worchestershire sauce
-
2 tsp
garlic powder
-
2 tsp
onion powder
Instructions
- Arrange onion slices in an even layer in the slow cooker. Trim and discard skin and fat from pork. Place meat over onion. Pour in water. Cover and cook on low until meat is very tender, 7 to 8 hours.
- Remove pork to a large cutting board and discard onion. Using two forks, shred pork. Strain liquid into a measuring cup to reach 1/2 cup (discard any additional liquid). Skim off fat.
- Whisk ketchup with vinegar, molasses, Worcestershire sauce, garlic and onion powder and reserved liquid in a large bowl. Add pork and stir until coated. Serve on toasted buns or over cooked rice if desired. Pork keeps well, refrigerated, up to 3 days.
Bonus Tip:
Serve on slider buns for kid-sized portions.
Nutrition (per serving)
- Calories
- 747,
- Protein
- 72 g,
- Carbohydrates
- 30 g,
- Fat
- 37 g,
- Fibre
- 2 g,
- Sodium
- 951 mg.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
