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Southern Pulled Pork

 Southern Pulled Pork
With molasses and brown sugar, this sweet and tangy pork takes just a few minutes of prep and offers plenty of hands-free time. It’s even more rewarding with yummy sweet potatoes. —Katie Grady, West Boylston, Massachusetts
10 ServingsPrep: 20 min. Cook: 6-1/2 hours


  • 1 boneless pork shoulder butt roast (3 pounds)
  • 1/3 cup spicy brown mustard
  • 1/3 cup molasses
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • Baked sweet potatoes, optional


  • Place pork in a 3- or 4-qt. slow cooker. Combine the mustard,
  • molasses, brown sugar and soy sauce; pour over roast. Cover and cook
  • on low for 6-8 hours or until meat is tender.
  • Remove meat; cool slightly. Skim fat from cooking juices; transfer to
  • a large saucepan. Bring to a boil. Combine cornstarch and water
  • until smooth; gradually stir into juices. Return to a boil; cook and
  • stir for 2 minutes or until thickened.
  • Shred meat with two forks; return to the slow cooker. Stir in sauce.
  • Cover and cook 15 minutes longer or until heated through. Serve with
  • sweet potatoes if desired. Yield: 10 servings.
Nutritional Facts: 1/2 cup (calculated without potatoes) equals 282 calories, 14 g fat (5 g saturated fat), 81 mg cholesterol, 240 mg sodium, 14 g carbohydrate, trace fiber,

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Southern Pulled Pork (continued)

Nutritional Facts: 23 g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.