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Ingredientes
- 4 to 6 pound fresh picnic shoulder (or possibly any fresh pork)
- 1 can tomatoes
- 1/2 c. vinegar
- 1/2 c. Worcestershire sauce
- 2 tbsp. salt
- 1 tbsp. sugar
- 2 teaspoon pepper
- 2 teaspoon crushed red pepper
Direcciones
- Cook in crock pot 6 to 7 hrs on high. Remove from bone. Drain in colander. Chop up meat. Get out fat. Put some of liquid over meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 334 | |
| Calories from Fat 118 | 35% |
| Total Fat 13.11g | 16% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 2770mg | 115% |
| Potassium 990mg | 28% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.27g | 4% |
| Protein 42.14g | 67% |
