PULLED PORK BBQ
Yield Portion Size
4-1/2 lbs |
Pork butt roast
|
1 cup |
Gulden's Wet BBQ Rub for Pork, Beef or Fish (recipe at conagrafoodservice.com)
|
2 cups |
Hunt's® Smokey Open Range BBQ Sauce
|
Chicken or vegetable stock, as needed
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 44 mg | 4% |
Carbohydrate | 25 g | 8% |
Cholesterol | 132 mg | 44% |
Total Fat | 29 g | 44% |
Iron | 3 mg | 16% |
Potassium | 513 mg | 0% |
Calories | 532 kcal | 27% |
Sodium | 849 mg | 35% |
Protein | 35 g | 71% |
Polyunsaturated Fat | 3 g | 14% |
Saturated Fat | 11 g | 53% |
Sugars | 12 g | 1% |
Dietary Fiber | 0 g | 0% |
Vitamin C | 7 mg | 12% |
Vitamin A | 61 iu | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spread Gulden's Wet BBQ Rub over surface of pork roast. Wrap tightly in plastic wrap and refrigerate at least 2 hours, or up to 8 hours. Remove from plastic wrap and place in roasting pan. Roast at 300°F for 6 hours, until meat falls apart. Remove from oven and transfer to cutting board. When meat has cooled enough to handle, pull into pieces and place in large stockpot or slow cooker. Combine with Hunt's® Smokey Open Range BBQ Sauce and enough stock so that consistency is not too thick. Serve on Kaiser rolls with coleslaw, if desired.
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more