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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. pork shoulder (cut into 3 pieces*)
- 18 oz. barbecue sauce (any variety or preference)
- 12 oz. elbow macaroni (or another small pasta)
- 1 Tbsp. olive oil
- 1/2 red onion (finely chopped)
- 1 1/2 cups fontina cheese (shredded, Can substitute white cheddar)
- kosher salt
- pepper
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Directions
- Place the pieces of pork shoulder and BBQ sauce into the slow cooker. Cover and place on low heat for 8 hours.
- After 8 hours, using two forks, shred the pork while it’s still in the slow cooker. Once shredded, let it rest in the slow cooker with the remaining BBQ sauce.
- Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories830Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium1520mg63% |
| Potassium1130mg32% |
| Protein62g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber3g12% |
| Sugars25g |
| Vitamin A10% |
| Vitamin C8% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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