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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
Ingredients
- 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
Directions
- 1. 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 until meat is tender, 6-8 hours.
- 2. Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil over medium-high heat. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir until thickened, 2 minutes.
- 3. Shred meat with two forks; return to the slow cooker. Stir in sauce. Cover and cook 15 minutes longer or until heated through. If desired, serve with sweet potatoes.
Nutrition Facts
1/2 cup: 282 calories, 14g fat (5g saturated fat), 81mg cholesterol, 240mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch.
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