St-Hubert Sauce Mix Pulled Pork BBQ 37 g

St-Hubert

DIRECTIONS - Makes 350 mL Empty contents of pouch into a saucepan. Add ½ cup (150 g) of ketchup, ½ cup (90 g) of brown sugar and ⅓ cup (75 mL) of water; mix well. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring occasionally. PULLED PORK RECIPE: In the bottom of a slow cooker, combine all sauce ingredients and add 1.4 kg (3 lb) of pork shoulder without bones or rind. Cook on HI for 4 h or LOW for 8 h. Remove the meat and shred it with two forks. Return the meat to the sauce to coat it well. For a thicker sauce, transfer the sauce to a saucepan and reduce to desired consistency and add the meat.

per 1/11 pouch (3.2 g)

Calories 10	% Daily Value
Fat 0.1 g
Saturated
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 2 g
Fibre
Sugars 1 g	1 %
SugarAlcohols
Protein 0.2 g
Cholesterol
Sodium 220 mg	10 %
Potassium 20 mg	1 %
Calcium
Iron 0.2 mg	1 %

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