Ingredients7 h 15 m servings 418 cals
- Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Per Serving: 418 calories; 21.7 g fat; 30.5 g carbohydrates; 23.4 g protein; 89 mg cholesterol; 1592 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is delicious. I use a leg of pork, seasoned and let it sit overnight in the refrigerator. Served with coleslaw, rolls and corn on the cob.
Used crockpot, but otherwise followed the recipe until the end. My son liked the meat so well, he wouldn't let me add the BBQ sauce! Thank you for sharing!