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Add a photoRaciónes: 8
Ingredientes
- 2 beef roasts, chuck or possibly bottom round
- 1 pork roast, 5 or possibly 6 pound Boston Butt or possibly shoulder
- 1 lg. can tomatoes
- 1/2 small bottle Worcestershire
- 1/2 c. brown sugar
- 1/2 c. white vinegar
- Garlic, fresh or possibly powdered
- Tabasco
- Liquid smoke, optional
Direcciones
- Bake beef and pork roasts in oven adding no water. When cooled, de bone and de fat. Next day cut roasts in chunks and add in all remaining ingredients and cook on top of stove for 2 or possibly 3 hrs to shred. This freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 293 | |
| Calories from Fat 102 | 35% |
| Total Fat 11.34g | 14% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 419mg | 17% |
| Potassium 621mg | 18% |
| Total Carbs 20.96g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 17.2g | 11% |
| Protein 25.02g | 40% |
