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Ingredientes
- 1 x 4-lb. boneless pork roast or possibly boston butt
- Â Â cracked black pepper to taste
- 4 lrg baking potatoes
- 1/4 c. monterey jack cheese
- 2 c. apple cider vinegar
- 1 Tbsp. salt
- 1 tsp brown sugar
- 2 tsp black pepper
- 2 tsp warm pepper flakes
Direcciones
- 1. Place boneless pork generously sprinkled with cracked black pepper in slow cooker and cook on Low for 7 hrs.
- 2. Take pork out of slow cooker and drain off grease. Shred pork and place back into slow cooker. "Mop" on sauce, coating pork well. Cook for another 1 to 2 hrs.
- 3. Split large cooked baking potatoes in half and spoon shredded pork into opening. Sprinkle with shredded cheese and serve.
- MOP SAUCE:1. Put all ingredients in a mixing bowl and whisk to combine.
- 2. "Mop" barbecue sauce generously over shredded pork with sauce mop or possibly brush.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 814g | |
| Recipe makes 4 servings | |
| Calories 790 | |
| Calories from Fat 176 | 22% |
| Total Fat 19.49g | 24% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 2012mg | 84% |
| Potassium 2780mg | 79% |
| Total Carbs 51.65g | 14% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.46g | 2% |
| Protein 92.57g | 148% |
