1. Combine all ingredients in your slow cooker and cook on low setting for 6-8 hours or until pork shreds easily with a fork
2. Remove bones and shred meat
To freeze and cook later: combine all ingredients in a gallon sized freezer bag and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Add to slow cooker and cook on "low" setting as directed above.
*may also be used with a boneless beef chuck shoulder roast
*4 quart cooker used
* may want to add a little broth - 1/2 cup
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (405g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 50mg||1 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12.2g|
|Protein 0.5g||1 %|
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: 49
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