Mix dry goods/spices in a bowl, slice pork into 1 inch thick slices and add to the bowl rubbing into the meat, cover and leave in fridge over night (2hours minimum).
Place marinaded pork into slow cooker and cook on low setting for 6 hours.
Remove pork and separate using two forks until all shredded removing and limps of fat as you go.
Return pork to juices in slow cooker, add BBQ ash and beef stock.
Cook for a further hour on low setting.
Remove any grease/clear juices floating on top, stir and then cook for a further hour on low setting.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 285 (68%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 124.2mg||38 %|
|Sodium 120.5mg||4 %|
|Potassium 550.4mg||14 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.5g|
|Protein 30.3g||43 %|
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: 417
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