Crock Pot Cooked slow roasted pork butt or shoulder roast served on buns. If desired, top sandwiches with coleslaw.
1. Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion
2. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
3. Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle about 1/3 reserved vinegar mixture over roast during last half hour of cooking.
4. Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meaet and onions on buns. If desired, top sandwiches wth coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 8 | ||
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Calories: 357 | ||
Calories from Fat: 96 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 522.5mg | 18 % | |
Potassium 461.3mg | 12 % | |
Total Carbohydrate 48.3g | 14 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 44.1g | ||
Protein 17.3g | 25 % | |
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: 357
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