Combine 1 T bbq seasoning and 1 teaspoons salt, rib over pork.
Stir together tomatoes, next seven ingredients, remaining 1 tablespoon bbq seasoning, and remaining 1/2 teaspoon salt in a 6.5 quart slow cooker. Add roast; cover and com on low setting for 9 hours, or until meat shreds easily.
Remove roast-discard bone. Shred meat. Return to slow cooker and stir together with sauce. Spoon over multigrain buns. Steve with pickles.
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|Serving Size: 1 (1025g)|
|Recipe Makes: 1|
|Calories from Fat: 470 (16%)|
|Amt Per Serving||% DV|
|Total Fat 52.2g||70 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 20.3g|
|Cholesterol 30.3mg||9 %|
|Sodium 5241.1mg||181 %|
|Potassium 1687.1mg||44 %|
|Total Carbohydrate 515.6g||152 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 495.6g|
|Protein 85.5g||122 %|
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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: 2850
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