Rub pork roast with your dry rub. Using as much as needed to completely cover the roast.
Pour Worcestershire sauce in bottom of crock pot and place roast on top.
Cover crock pot and cook on low overnight.
In the morning, remove roast and shred meat using two forks. Place shredded meat back in crock pot and stir in the juices. Put lid back on crock pot and allow to simmer on warm or low until ready to serve at lunch.
Serve at table with favorite BBQ sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (341g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 754 (69%)|
|Amt Per Serving||% DV|
|Total Fat 83.8g||112 %|
|Saturated Fat 31.1g||156 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 316.4mg||97 %|
|Sodium 110.7mg||4 %|
|Potassium 1116.1mg||29 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 80.7g||115 %|
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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: 1100
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