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Apple-Honey Pulled Pork

Apple-Honey Pulled Pork
 
Yield:
80 servings

Ingredients

Ingredients Weights Measures
BULL'S-EYE Original Barbecue Sauce 7.5 lb. 3 qt.
apple juice 6 oz. 3/4 cup
honey 6 oz. 1/2 cup
pork butts (9 lb. each) 36 lb. 4 each
barbecue rub seasoning 4 oz. 1 cup

Directions

COOK barbecue sauce, juice and honey in saucepan on medium heat until heated through. (Do not exceed 160ºF.) Cool. Refrigerate until ready to use.

PLACE meat, fat-sides up, in hotel pans. Cover all sides of each piece with seasoning. Brush evenly with 3 cups sauce (or with 3/4 cup sauce for trial recipe).

BAKE in standard 300ºF oven 7 hours or until done (160ºF) and very tender, brushing with remaining sauce every 1-1/2 hours. Cool slightly.

REMOVE meat from pans; pull into shreds. Return to sauce in pan; toss to coat.

Kraft Kitchens Tips

Serving Suggestion
Serve in split sandwich rolls. Fill rolls with pork and top with Apple-Dijon Slaw.
Make Ahead
Barbecue sauce mixture can be prepared ahead of time. Refrigerate up to 4 days before using as directed.
K:65309v01:165382
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Nutritional Information

Nutrition Information

Calories
 280
Total fat
 11 g
Saturated fat
 4 g
Cholesterol
 85 mg
Sodium
 570 mg
Carbohydrate
 19 g
Dietary fiber
 0 g
Sugars
 17 g
Protein
 22 g
Vitamin A
 0 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 10 %DV