Ingredients
- 4lb Pork Roast Shoulder
- 1/2 cup brown sugar
- 1 can green enchilada sauce
- 1/4 cup Sweet Baby Ray's Original BBQ Sauce
Instructions
- Place pork shoulder in the slow cooker.
- Pour enchilada sauce over pork and sprinkle with brown sugar
- Cook on low 6-8 hours.
- Once the pork has finished cooking, open the slow cooker and shred it with two forks.
- Once it has been shredded, add in the bbq sauce.
- Stir to combine.
- Put lid back on slow cooker and allow it to cook on low for an additional 30 minutes. This will allow the sauce to thicken.
- Serve up and enjoy!
Notes
WW Freestyle Points: 17
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 233
- Sugar: 18
- Sodium: 462
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 0
- Protein: 13
- Cholesterol: 46