Easy Shredded Pork

Easy Shredded Pork

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freddajoi 0

"This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob."
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7 h 15 m servings 418 cals
Serving size has been adjusted!

Original recipe yields 28 servings



  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1592 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
  2. Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
  3. Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
  4. Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.


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This is delicious. I use a leg of pork, seasoned and let it sit overnight in the refrigerator. Served with coleslaw, rolls and corn on the cob.

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