Easy Shredded Pork recipe

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Ingredients

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt
2 (7 pound) pork shoulder roasts
4 (20 ounce) bottles barbeque sauce

Nutrition Info

418.1 calories
carbohydrate: 30.5 g
cholesterol: 89.4 mg
fat: 21.7 g
fiber: 0.8 g
protein: 23.4 g
saturatedFat: 7.8 g
servingSize: -
sodium: 1591.5 mg
sugar: 21.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl, spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.

  2. Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.

  3. Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.

  4. Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

Recipe Yield

28 servings

Recipe Note

This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.

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