In a large slow-cooker, combine roast, juice, onion and garlic. Cook on LOW for 8 hours or until meat easily shreds.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
For birthday parties, potlucks, team sports, and anytime you need to host a gathering, this is your easy go-to. You can also serve the pork on pretzel buns or inside corn tortillas with coleslaw.
Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9 lb) bone-in Boston butt pork roast | ||
| 1 c. Hy-Vee apple juice | ||
| 1 large white onion , sliced | ||
| 3 clove(s) garlic, smashed | ||
| 1 (18 oz) bottle KC Masterpiece hickory brown sugar barbecue sauce | ||
| 36 Hy-Vee hamburger buns |
Things To Grab
- Large slow-cooker
Directions
- Remove roast from slow-cooker; discard juice mixture. Shred pork and return to slow-cooker; stir in barbecue sauce. Cook on HIGH for 20 minutes or until hot.
Serve on buns.
Nutrition facts
Servings
230 Calories per serving
1 bun with 4 oz meat
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 35mg
- Sodium: 350mg
- Total Carbohydrates: 29g
- Protein: 15g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
Hy-Vee weekly ad, Hy-Vee Seasons Back to School 2013.