5-Ingredient Vintage Church Supper Pork Butt Directions:
Place the whole pork butt into a 6-quart slow cooker, fat-side up.
In a medium bowl, whisk the barbecue sauce, brown sugar replacement, apple cider vinegar, and kosher salt for 1 minute until smooth.
Pour the sauce evenly over the pork butt and coat the top and sides with a spoon.
Cover and cook on LOW for 9 hours, until the pork reaches 195°F and pulls apart easily with two forks.
Cook on HIGH for 5 hours and 30 minutes only if a faster option is needed.
Remove the lid carefully and shred the pork directly in the slow cooker with two forks.
Discard the bone and any large pieces of fat.
Stir the shredded pork into the cooking juices until evenly coated.
For crisp edges, transfer the pork and 1 cup cooking juices to a 9x13-inch broiler-safe baking dish.
Broil on HIGH for 4 minutes, then return the pork to the slow cooker.
Set the slow cooker to WARM and rest for 15 minutes before serving.
Serve 2/3 cup shredded pork per serving.
WW Points Calculation
Pork butt, trimmed, 4 lb cooked yield, 8 servings of 2/3 cup: 80.00
G Hughes Sugar Free Hickory BBQ Sauce, 1 cup: 2.00
Swerve Brown Sugar Replacement, 1/2 cup: 0.00
Apple cider vinegar and kosher salt: 0.00
Points Information:
Total Points: 82.00
Servings: 8 servings, 2/3 cup each
Points per serving: 10.25
Nutrition Information
Calories: 412
Fat: 27g
Protein: 32g
Carbohydrates: 5g
Sugar: 1g
Sodium: 720mg
I'm waiting for your comments! Enjoy!
