Follow-up recipes: Pulled Pork Fried Rice and Pork, Sweet Potato and Black Bean Stew
Combine all seasonings in a small bowl and rub evenly over roast. Place meat in 6-quart crock pot. Add water. Cover and cook on low for 6-8 hours or high for 4-5 hours, or until pork is very tender and pulls apart with a fork (145 degrees internal temperature). Let pork rest for 10-15 minutes, then shred with two forks. Serve on buns with barbeque sauce.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 505 | ||
Calories from Fat: 234 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 3752.1mg | 129 % | |
Potassium 468.3mg | 12 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 33.8g | ||
Protein 30.2g | 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: 505
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