Place roast in a slow cooker. Add water, milk, vinegar, worcestershire sauce, and chili powder. Cook on low until meat is very tender. Remove roast and liquid from slow cooker. Shred meat and return to slow cooker with barbeque sauce; cook for an additional 2 hours. Spoon onto hamburger buns.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 92 (20%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 64.3mg||20 %|
|Sodium 518.6mg||18 %|
|Potassium 619mg||16 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 56.8g|
|Protein 31.9g||46 %|
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Calories per serving: 462
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