Ingredients and Weight:
- Boneless pork shoulder roast (4-5 pounds)
- Brown sugar (1 cup)
- Ketchup (1 bottle, 28 ounces)
- Yellow mustard (1/2 cup)
- Worcestershire sauce (1/4 cup)
- Molasses (1/4 cup)
- Apple cider vinegar (1/4 cup)
- Garlic powder (1 tablespoon)
- Onion powder (1 tablespoon)
- Smoked paprika (1 tablespoon)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Trim excess fat from the pork shoulder roast.
- In a large bowl, combine the brown sugar, ketchup, mustard, Worcestershire sauce, molasses, apple cider vinegar, garlic powder, onion powder, and smoked paprika. Whisk until smooth.
- Place the pork shoulder roast in a slow cooker and pour the marinade over it.
- Cover and cook on low for 6-8 hours, or until the meat is tender and falls apart easily.
Nutritional Information:
- Serving size: 4 ounces
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 25 grams
Dish Characteristics:
- Tender and flavorful pork shoulder
- Rich and tangy barbecue sauce
- Perfect for serving over mashed potatoes, rice, or your favorite sides
- Easy to prepare and cook
User Comments:
- "The best barbecue I've ever had! The meat was fall-off-the-bone tender and the sauce was delicious."
- "I love that it's so easy to make. I can just throw it in the slow cooker and it's ready to eat when I get home from work."
- "The perfect dish for a family gathering or potluck."
Special Precautions and Tips:
- If you don't have a slow cooker, you can bake the pork shoulder roast in the oven at 300°F (150°C) for 4-5 hours, or until it's tender.
- To make a thicker barbecue sauce, reduce it in a saucepan over medium heat until thickened to your liking.
- Serve the barbecue sauce on the side so that guests can adjust the amount they use.
