8 Serves
109 Mins
35 g
25 g
29 g
Pat the pork shoulder dry with paper towels and season generously with salt and pepper.
Ingredients, vitamins, and health benefits
Pork Shoulder Roast
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SwedishVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
145 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
964 mg / 1,250 mgPotassium
1528 mg / 4,700 mgSodium
529 mg / 2,300 mgZinc
16 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
149 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
29 g / 20 gCholesterol
431 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat and sear the pork shoulder on all sides until browned.
Add chopped onions and garlic to the pot, sautéing until fragrant, then stir in the BBQ sauce.
Cover the Dutch oven and reduce heat to low, allowing the pork to simmer until it is fork-tender and easily shredded.
Remove the pork from the pot, shred it using two forks, and toss with the remaining sauce before serving.
Salt And Pepper
Olive Oil
Onion
Garlic
BBQ Sauce
Vitamin A
47 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
5 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
145 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
964 mg / 1,250 mgPotassium
1528 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
29 g / 20 gCholesterol
431 mg / 300 mgCaffeine
0 mgNet Carbs
16
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Algerian
Zinc
16 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
149 µg / 55 µgAlcohol
0 g