Coat bottom of a slow cooker with vegetable. Trim fat from pork roast, and place into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powders, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours (or on Low for 10 to 12 hours, or 3-4 hours in clay pot rice cooker).
Remove the roast from the slow cooker, and shred the meat using two forks. Remove as much fat as possible (it will fall off). Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of kaiser rolls with butter. Toast the rolls, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 122 (29%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 104.8mg||32 %|
|Sodium 374.9mg||13 %|
|Potassium 634mg||17 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 34.6g|
|Protein 34.5g||49 %|
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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: 418
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