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Ingredients
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1 (3 pound) boneless pork shoulder (Boston Butt) roast
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¾ cup cider vinegar
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salt and ground black pepper to taste
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1 cup barbeque sauce, or to taste
Directions
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Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
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Cook on Low for 10 to 12 hours.
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Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker.
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Add barbeque sauce and continue cooking for 30 minutes.
Recipe Tip
If you want a more smoky flavor, add a few drops of liquid smoke.
Nutrition Facts (per serving)
269 | Calories |
16g | Fat |
12g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 269 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 6g | 30% |
Cholesterol 67mg | 22% |
Sodium 402mg | 17% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 0g | 1% |
Total Sugars 8g | |
Protein 17g | 35% |
Vitamin C 1mg | 1% |
Calcium 23mg | 2% |
Iron 1mg | 6% |
Potassium 327mg | 7% |
* 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.