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Ingredientes
- Â Â pork shoulder
- 1 c. water
- Â Â basil
- Â Â rosemary
- Â Â bbq sauce
Direcciones
- Put the pork shoulder roast in the crockpot overnight on low with 1 c. of water and some basil and rosemary. In the morning turn it off and let it cold down a bit. Remove any skin or possibly bone. Pull the meat apart into small pcs and return it to the crockpot. Dump in a bottle of BBQ sauce and a little water (1/4 c.) and mix it all together. Put it back on low for a few hrs. Serve on hamburger buns with coleslaw.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 268g | |
| Calories 47 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 359mg | 15% |
| Potassium 66mg | 2% |
| Total Carbs 11.34g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 8.14g | 5% |
| Protein 0.01g | 0% |
