Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½- 3 pound pork shoulder roast
- ½ cup water
- 3 tablespoons vinegar
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon chili powder
- 3 cups BBQ sauce
Directions
Trim excess fat from roast. Put into a crock pot. Add the water, vinegar, Worcestershire, and chili powder.
Cook on low for about 10 - 12 hours. Remove pork from crock pot; discard liquid.
Using forks, shred the pork (It should be very tender at this point). Put shredded meat back into the cooker, add the bbq sauce, and heat on high for about 45 minutes.
Serve on hamburger buns or rolls.
Category:New England Recipes
Category:New England Snacks