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BULL'S-EYE Wildfire Pulled Pork Recipe
Ingredients
- 1 boneless pork shoulder (3 lb./1.4 kg)
- 1 bottle (425 mL) Bull's-Eye Old West Hickory Barbecue Sauce
- 1/2 cup packed brown sugar
- 4 tsp. hot pepper sauce
- 1/2 tsp. paprika
| PREP TIME 10m |
COOK TIME 8h |
TOTAL TIME 8h10m |
YIELD 12 servings, 1/12 recipe (135 g) each |
|---|
Instructions
- Place meat in slow cooker.
- Mix remaining ingredients until blended; pour over meat.
- Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
- Remove meat from slow cooker, leaving sauce in slow cooker; pull into shreds.
- Return to slow cooker; stir to evenly coat with sauce.
A recipe from Kraft Canada
2020-04-20
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