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Ingredientes
- 3 or possibly 4 pound roast pork shoulder, boned and skinned
- 1 tbsp. salt
- Pepper to taste
- 1/4 c. water
- 1 tbsp. sugar
- 3/4 c. yellow vinegar (you can halve this)
Direcciones
- Place meat in slow cooker. Mix together, salt, pepper, water, sugar and vinegar; pour over meat. Cook on high setting for 1 hour, then cook for 12 hrs on low setting. After it's cooked, chop up while still in slow cooker. Serve directly from slow cooker. Makes sufficient for 20-25 barbecue sandwiches.
- Note: You may want to drain juice and save to add in to meat when heating for leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 104 | 41% |
| Total Fat 11.52g | 14% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1287mg | 54% |
| Potassium 573mg | 16% |
| Total Carbs 2.38g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.22g | 1% |
| Protein 31.55g | 50% |
