One Pot, One Bowl
Trim excess fat from the pork roast. Sprinkle with sea salt. Place in a slow cooker and pour the vinegar over the roast. Cover and cook on low until the pork is fork-tender and pulls apart easily, 8 to 10 hrs. Remove the roast from the cooker and shred the meat into small pieces. Discard the cooking liquid. Return the pork to the slow cooker and stir in the barbecue sauce. Continue to cook until warmed through, about 30 min. Split and toast the rolls or buns and fill with the meat and sauce. Top with coleslaw.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 601 | ||
Calories from Fat: 312 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 123.3mg | 38 % | |
Sodium 449.9mg | 16 % | |
Potassium 615.9mg | 16 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 31.8g | ||
Protein 36.1g | 52 % | |
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: 601
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