1. Place the pork, onion, barbecue sauce, and water in a large pan or pot.
2. Bring the liquid to a boil.
3. Reduce the heat to a simmer. Simmer, covered, for 1 hour.
4. Remove the meat and shred or chop it.
5. If the sauce is soupy, boil it, uncovered, until reduced.
6. Toss the sauce with the shredded meat.
Wine Pairing(s)
Chateau D'Arsac Margaux
Domaine du Vieux Chêne Cuvee de la Haie aux Grives
Numanthia Toro
Arthur Barolet 'Tastevinage' Côte de Nuits-Villages
Mike Schmidt '548' Zinfandel
Domaine du Vieux Chêne 'Cuvee des Capucines' Cotes du Rhone
Le Vin Cotes du Ventoux
Montevina Zinfandel
Georges Duboeuf Domaine des Moulins
Borsao Crianza
Calories From Fat 169 Protein 25 Total Fat 18 Carbohydrates 8
Calories 303 Calcium 15 Iron 1 Sodium 339 Vitamin A 7 Vitamin C 4 Cholesterol 121
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