Recipe courtesy of Trisha Yearwood
BBQ Pulled Pork with Gravy
Getting reviews...
- Level: Easy
- Total: 8 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 621
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 40 g
- Cholesterol
- 171 mg
- Sodium
- 664 mg
- Level: Easy
- Total: 8 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 621
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 40 g
- Cholesterol
- 171 mg
- Sodium
- 664 mg
Ingredients
Directions
- Add the pork, salt, pepper, garlic powder, cumin and paprika to a 6-quart slow cooker. Toss to combine, then pour in the apple juice. Cover with the lid and let cook for 8 hours on low, or until the pork is easily shreddable.
- Remove the pork from the juices to a serving dish and shred with forks or fingers.
- Add the butter to a small skillet over medium heat and let melt. Whisk in the flour until combined, about 1 minute. Add 1 cup drippings from the slow cooker and whisk until thickened. Taste for seasoning. Drizzle over the pork or transfer to a serving dish. Serve the pork warm with warm gravy and a sprinkle of chopped parsley. Eat with the dinner rolls.
