Chewin'

the News

September 2006

Country Pulled Pork

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Onion, chopped	1	2	3	4	5	6
Worcestershire sauce	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Chili powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Vinegar	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Ketchup	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Brown sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Black pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Garlic powder	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Pork roast, trimmed of any fat	3 lbs.	6 lbs.	9 lbs.	12 lbs.	15 lbs.	18 lbs.
On Hand:
Hamburger buns	12	24	36	48	60	72

Assembly Directions:

Place all ingredients in a slow cooker. Cover and let cook overnight or 8 to 10 hours on low. Remove pork and allow it to cool.  Shred pork with two forks. Chill thoroughly.

Freezing Directions:

Place meat in meal size containers or freezer bags. Seal, label and freeze.

Serving Directions:

Thaw. The meat can be reheated on the stove or in the microwave.

Comments:

I usually make this recipe for lunches. On serving day, I reheat it on the stove and send it in a pre-warmed thermos.

Nutritional Info: 

Per Serving: 341 Calories; 13g Fat (34.5% calories from fat); 21g Protein; 34g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 632mg Sodium. 

Exchanges: 1-1/2 Grain (Starch); 2-1/2 Lean Meat; 1 Fat; 1 Other Carbohydrates.

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