Great make ahead dinner.
Rinse pork and pat dry. In a small bowl, combine chili powder, onion powder, salt, garlic powder, pepper, and cayenne. Rub into pork on all sides. Cover and marinate in the refrigertor at least 2 hours or over night. Cook pork in a slow cooker on low setting 10 hours. Transfer to a cutting board and using 2 forks, shred; discard any large pieces of fat. Return pork to slow cooker. In a bowl, combine barbecue sauce and 3 cups broth; stir into pork and cook 2 hours more.
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Serving Size: 1 Serving (757g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 576 | ||
Calories from Fat: 240 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 117.2mg | 36 % | |
Sodium 2366.1mg | 82 % | |
Potassium 1031.2mg | 27 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 36.5g | ||
Protein 42.8g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 576
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