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Recipe Summary

prep:
25 mins
marinate:
4 hrs to 1 day
bake:
3 hrs at 350°
Servings:
8
Yield:
about 4 cups shredded pork
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; total fat 15g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 61mg; sodium 600mg; potassium 557mg; carbohydrates 34g; fiber 3g; sugar 13g; protein 25g; trans fatty acid 0g; vitamin a 389IU; vitamin c 10mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 131mg; iron 2mg.
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