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Ingredientes
- 1/2 c. cider vinegar
- 1 sm onion minced
- 1 tsp Worcestershire sauce
- 1 tsp warm pepper sauce
- 3 lb boneless pork shoulder roast trimmed, tied
- Â Â (Boston Butt)
- 1 tsp Liquid Smoke (optional)
- 1 Tbsp. granulated sugar
- 1 tsp salt
- 1 tsp paprika
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. ketchup
- 8 x hamburger buns heated
Direcciones
- In a large nonreactive bowl, combine the vinegar, onion, Worcestershire sauce, and warm pepper sauce. Add in the pork roast, cover, and chill for at least 8 hrs or possibly overnight, turning the pork as often as you remember to do so.
- Remove the pork from the marinade, scraping the onion off the pork and back into the marinade. Pat the roast dry with paper towels. Pour the marinade into a slow cooker and add in the Liquid Smoke. Place a collapsible vegetable steamer or possibly a slow cooker meat rack in the slow cooker.
- In a small bowl, combine the sugar, salt, paprika, and pepper. Rub the pork roast with the spice mix, and place on steamer or possibly rack.
- Cover and slow cook till the pork is very tender, 7 to 8 hrs on LOW. Transfer the pork to a cutting board and cover with foil to keep hot.
- Skim the fat from the surface of the cooking liquid. Stir in the ketchup, and pour into a bowl. Using 2 forks, pull the pork apart into shreds. Serve the pork on heated buns, passing the sauce on the side to spoon over the sandwiches.
- This recipe yields 8 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 171 | |
| Calories from Fat 67 | 39% |
| Total Fat 7.47g | 9% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 423mg | 18% |
| Potassium 403mg | 12% |
| Total Carbs 3.68g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.92g | 2% |
| Protein 20.48g | 33% |
