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Ingredientes
- Fresh picnic shoulder
- 1-2 bottles catsup
- 3/4 bottle Worcestershire sauce
- Salt & pepper
Direcciones
- Or possibly use BBQ sauce instead.
- Cook fresh picnic shoulder all night in crock pot (high), covered. When well done, remove and allow to cold. Take off skin and fat. Tear or possibly cut pork into small pcs. Mix catsup, Worcestershire sauce, salt and pepper and add in to shredded pork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 398g | |
| Calories 313 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3924mg | 164% |
| Potassium 3140mg | 90% |
| Total Carbs 78.27g | 21% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.52g | 28% |
| Protein 0.21g | 0% |
