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Ingredients6 h 10 m servings 439 cals
Original recipe yields 6 servings
- Place pork shoulder and chicken broth in a slow cooker.
- Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.
- Cook's Note:
- Water can be used in place of the chicken broth, if desired.
Per Serving: 439 calories; 21.4 g fat; 38.1 g carbohydrates; 23.8 g protein; 90 mg cholesterol; 1081 mg sodium. Full nutrition