All Recipes

BULL'S-EYE Wildfire Pulled Pork

Prep

0-15 mins

Total

8 HRS 10 MIN

Servings

12 Servings

Ingredients

1 

boneless pork shoulder (3 lb./1.4 kg)

1 bottle

(425 mL) Bull's-Eye Old West Hickory Barbecue Sauce

1/2 cup

packed brown sugar

4 tsp

hot pepper sauce

1/2 tsp

paprika

Instructions

Step 1

Place meat in slow cooker.

Step 2

Mix remaining ingredients until blended; pour over meat. Cover with lid.

Step 3

Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Remove meat from slow cooker, leaving sauce in slow cooker; pull into shreds. Return to slow cooker; stir to evenly coat with sauce.

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