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Ingredients7 h 15 m servings 279 cals
Original recipe yields 16 servings
- Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
- Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 279 calories; 8.7 g fat; 23.4 g carbohydrates; 25.6 g protein; 75 mg cholesterol; 561 mg sodium. Full nutrition
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