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Sweet Baby Ray’s Pulled Pork Chow Down
Pulled pork with sweet baby rays over cornbread.
Prep Time
25
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
25
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
367
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
5
pounds
pork shoulder
1/2
tsp.
pepper
1
tsp.
salt
1/2
tsp.
onion powder
1/4
tsp.
garlic powder
1
tsp.
paprika
2
Tbsp.
cooking oil
vegetable or canola
1/2
cup
diced sweet onion
1/4
cup
chopped cilantro
2
tsp.
diced jalapeno
leave out if you don't like spicy
1
cup
Sweet Baby Ray's Original Barbecue Sauce
1
cup
Apple Cider
For Serving the Chow Downs:
Prepared Cornbread
I made a double batch of store bought cornbread mix in a 9x13 pan
Sweet Baby Ray's Barbecue Sauce
Sour cream
Shredded sharp cheddar cheese
Diced sweet onion
US Customary
-
Metric
Instructions
In a small bowl combine the pepper, salt, onion powder, garlic powder and paprika. Remove the pork from its packaging and pat dry with a paper towel.
Sprinkle the seasoning mix you just made onto the pork roast.
Set a large skillet to medium-high heat.
Add enough oil to coat the bottom of the pan. Sear the roast on all sides.
Place the seasoned pork roast into a 6-quart slow cooker.
Add the onion, cilantro, jalapeno Sweet Baby Ray's Barbecue Sauce to the top of the roast. Add the apple cider around the roast.
Cover, and cook on LOW for 8-10 hours.
Shred the meat with 2 fork right in the slow cooker, discarding any fat.
Serve the shredded pork over cornbread topped with Sweet Baby Ray's Barbecue Sauce, sour cream, cheese, sweet onion, cilantro and jalapenos.
ENJOY!
Notes
Nutritional values do not include the cornbread.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
19
g
|
Protein:
34
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Cholesterol:
116
mg
|
Sodium:
646
mg
|
Potassium:
720
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
247
IU
|
Vitamin C:
2
mg
|
Calcium:
40
mg
|
Iron:
2
mg