| Fast Prep | Dump And Go
spicy spring picnic pork
prep: 15 minutes | slow cook: 8 to 10 hours (low) or 4 to 5 hours (high) | MAKES: 8 servings (1 sandwich each)
- 1 2- to 2½-lb. boneless pork shoulder, trimmed of fat
- Salt and black pepper
- 1 large sweet onion, cut into thin wedges
- 1 18- to 20-oz. bottle hot and spicy barbecue sauce (about 1¾ cups)
- 1 cup Dr Pepper carbonated beverage (not diet)
- 8 hamburger buns or 16 baguette slices, toasted
- Coleslaw (optional)
1. If necessary, cut meat to fit into a 3½- or 4-qt. slow cooker. Sprinkle meat with salt and pepper. Place onion wedges in the slow cooker; top with meat. In a medium bowl stir together barbecue sauce and carbonated beverage; pour over meat in cooker.
2. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Transfer meat to a cutting board. Shred meat using two forks. With a slotted spoon, remove the onions from the cooking liquid and add to meat. Pour cooking liquid from slow cooker into a glass measuring cup or bowl; skim fat from cooking liquid. Return pork and onions to slow cooker; add enough cooking liquid to moisten meat mixture.
3. To serve, use a slotted spoon to spoon meat mixture and, if desired, coleslaw into buns.
PER SERVING: 378 cal., 8 g fat (3 g sat. fat), 73 mg chol., 1,355 mg sodium, 45 g carb., 1 g fiber, 21 g sugars, 27 g pro.
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