Less spicy than my other version with Mexican seasoning
Put pork butt in slow cooker, add broth and seasonings. Cook on low for 5-6 hours, or until meat is falling apart. Cool. (If desired can cool overnight and remove congealed pork fat for bean soups, etc).
Pull fat off pork, and pull meat off with fork . Put in oven, covered for one hour at 325. Remove from oven, stir in 1-2 T Apple Cider Vinegar and Sweet Baby Ray's BBQSauce. Use or keeps in fridge for 2-3 days. Leftovers freeze well: can be warmed up by reheating uncovered in 325 oven or in sauce pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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