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Ingredients
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1 (5 pound) pork butt roast
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2 cups white vinegar
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1 cup butter, melted
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2 tablespoons salt
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2 tablespoons lemon juice
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2 tablespoons crushed red pepper flakes
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1 tablespoon hot sauce
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1 tablespoon ground black pepper
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2 tablespoons white sugar
Directions
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Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
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To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
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Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
Nutrition Facts (per serving)
449 | Calories |
38g | Fat |
4g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 449 | |
% Daily Value * | |
Total Fat 38g | 48% |
Saturated Fat 19g | 93% |
Cholesterol 134mg | 45% |
Sodium 1630mg | 71% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 23g | 47% |
Vitamin C 5mg | 5% |
Calcium 40mg | 3% |
Iron 2mg | 10% |
Potassium 385mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.