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Photo: Eric Wolfinger
Active Time:30 minsTotal Time:2 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrs 30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsbrown sugar, divided1tablespoonsmoked paprika1 ¼teaspoonskosher salt, divided1teaspoonchili powder½teaspoongarlic powder¾teaspoonground pepper, divided3poundspork shoulder, trimmed and cut into 2- to 3-inch chunks½cupcider vinegar½teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsbrown sugar, divided
1tablespoonsmoked paprika
1 ¼teaspoonskosher salt, divided
1teaspoonchili powder
½teaspoongarlic powder
¾teaspoonground pepper, divided
3poundspork shoulder, trimmed and cut into 2- to 3-inch chunks
½cupcider vinegar
½teaspooncrushed red pepper
DirectionsPreheat oven to 325°F.Combine 1 tablespoon brown sugar, paprika, 1 teaspoon salt, chili powder, garlic powder and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over pork and transfer to a roasting pan. Roast until the pork is very tender and an instant-read thermometer inserted in a thick chunk registers at least 180°F, 2 to 2 1/2 hours.Transfer the pork to a clean cutting board; let rest for 15 minutes. Shred the pork and transfer to a large bowl.Meanwhile, combine vinegar and crushed red pepper with the remaining 1 tablespoon brown sugar and 1/4 teaspoon each salt and pepper in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat. Add the sauce to the bowl and toss to coat the pork.To make aheadRefrigerate for up to 3 days.Originally appeared: EatingWell Magazine, September 2021
Directions
Preheat oven to 325°F.Combine 1 tablespoon brown sugar, paprika, 1 teaspoon salt, chili powder, garlic powder and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over pork and transfer to a roasting pan. Roast until the pork is very tender and an instant-read thermometer inserted in a thick chunk registers at least 180°F, 2 to 2 1/2 hours.Transfer the pork to a clean cutting board; let rest for 15 minutes. Shred the pork and transfer to a large bowl.Meanwhile, combine vinegar and crushed red pepper with the remaining 1 tablespoon brown sugar and 1/4 teaspoon each salt and pepper in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat. Add the sauce to the bowl and toss to coat the pork.To make aheadRefrigerate for up to 3 days.
Preheat oven to 325°F.
Combine 1 tablespoon brown sugar, paprika, 1 teaspoon salt, chili powder, garlic powder and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over pork and transfer to a roasting pan. Roast until the pork is very tender and an instant-read thermometer inserted in a thick chunk registers at least 180°F, 2 to 2 1/2 hours.
Transfer the pork to a clean cutting board; let rest for 15 minutes. Shred the pork and transfer to a large bowl.
Meanwhile, combine vinegar and crushed red pepper with the remaining 1 tablespoon brown sugar and 1/4 teaspoon each salt and pepper in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat. Add the sauce to the bowl and toss to coat the pork.
To make ahead
Refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)250Calories13gFat5gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
