Source: Parents Magazine

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Recipe Summary test

prep:
25 mins
marinate:
4 hrs
bake:
3 hrs
total:
7 hrs 25 mins
Servings:
8
Yield:
about 4 cups shredded pork
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together the ketchup, vinegar, brown sugar, Worcestershire sauce, paprika, salt, black pepper, and chili powder. Set aside 1/2 cup of the mixture. Transfer remaining mixture to a storage container; cover and chill until needed.

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  • Place pork, onion, garlic, the 1/2 cup reserved ketchup mixture, and 1/2 cup water in a large resealable plastic bag set in a shallow dish. Seal the bag and turn to coat the pork. Chill for several hours or overnight.

  • Preheat oven to 350°F. Remove pork from bag and place in a 2-quart rectangular baking dish. Add remaining contents of bag to the dish with pork. Cover tightly. Bake for 3 hours or until pork shreds easily.

  • Remove pork to a large platter and use 2 forks to shred the meat. Return the pork to the baking dish and toss with cooking liquid. Serve pork on rolls topped with coleslaw and remaining ketchup mixture.

Nutrition Facts

375 calories; fat 15g; cholesterol 61mg; saturated fat 5g; carbohydrates 34g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 13g; protein 25g; vitamin a 388.7IU; vitamin c 10mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 6.5mg; vitamin b6 0.4mg; folate 12.1mcg; vitamin b12 0.4mcg; sodium 600mg; potassium 557mg; calcium 131.3mg; iron 2.2mg.
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