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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (757g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 240 (42%)|
|Amt Per Serving||% DV|
|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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