• 3 lbs. boneless pork loin roast
• 1-1/2 Tbs. sugar
• 1-1/4 cups cider vinegar
• 3/4 cup barbecue sauce, plus extra if desired
• 6 hamburger buns, toasted

Combine first 3 ingredients and salt and pepper to taste in a pressure cooker over high heat. Secure cover and bring to high pressure. Reduce heat to low and cook 45 minutes at stabilized pressure. Release pressure. Transfer pork to a bowl to cool enough to handle. Shred meat using hands or forks. Stir in enough barbecue sauce to moisten meat and serve on hamburger buns.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 367, fat 11.3g, 28% calories from fat, cholesterol 107mg, protein 40.6g, carbohydrates 23.8g, fiber 1.2g, sugar 7.3g, sodium 472mg, diet points 8.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.1, Lean meat: 0.0, Fat: 1.4, Sugar: 0.4, Very lean meat protein: 5.1

  view detailed nutritional information

The recommended wines are: Beaujolais, Merlot, or Chianti.