Easy, Two-Ingredient Pulled Pork Recipe

Ingredients

This recipe is designed for its original yield. Ingredient quantities automatically adjust, but cooking times and steps remain the same. Keep in mind that not all recipes scale perfectly.

• 1 (2 1/2 pound) boneless pork loin roast
• Water, as needed
• 1 (18 ounce) bottle barbeque sauce (e.g., Dinosaur)
• 8 large sandwich buns, split

Original recipe (1X) serves 8.

Directions

1. Place the pork loin roast in the slow cooker. Pour in enough water to cover the bottom of the cooker, ensuring the meat stays moist during cooking.
2. Set the slow cooker to Low and cook the pork for 7 hours until it is tender and easily pulls apart.
3. Remove the pork from the cooker and transfer it to a large bowl. Use two forks to shred the meat into bite-sized pieces.
4. Return the shredded pork to the slow cooker and stir in the barbeque sauce, coating the meat evenly.
5. Continue cooking on Low for an additional 45 minutes to 1 hour, allowing the flavors to meld together.
6. To serve, spoon a generous portion of the saucy shredded pork onto each split sandwich bun and enjoy.

Nutrition Facts (per serving)

• Calories: 536
• Total Fat: 16g (20% DV)
• Saturated Fat: 5g (27% DV)
• Cholesterol: 67mg (22% DV)
• Sodium: 1216mg (53% DV)
• Total Carbohydrate: 65g (24% DV)
• Dietary Fiber: 3g (9% DV)
• Total Sugars: 16g
• Protein: 30g (60% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 142mg (11% DV)
• Iron: 4mg (21% DV)
• Potassium: 564mg (12% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information may not be available for all ingredients. If you follow a medically restrictive diet, consult your doctor or dietitian before preparing this recipe for personal consumption.