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Ingredients
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2 pounds pork shoulder roast
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salt and ground black pepper to taste
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½ cup ketchup
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½ cup brown sugar
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⅓ cup red wine vinegar
Directions
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Preheat a slow cooker on Low for 15 minutes.
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Season pork shoulder with salt and black pepper; place in the preheated slow cooker. Combine ketchup, brown sugar, and vinegar in a bowl; pour over pork.
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Cook on Low for 8 hours.
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Transfer pork to a large platter; slice into 3 to 4 pieces. Shred with 2 forks; return to slow cooker. Continue cooking 1 hour more.
Nutrition Facts (per serving)
209 | Calories |
6g | Fat |
18g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 209 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 12% |
Cholesterol 57mg | 19% |
Sodium 265mg | 12% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 0g | 0% |
Total Sugars 16g | |
Protein 20g | 39% |
Vitamin C 3mg | 4% |
Calcium 28mg | 2% |
Iron 1mg | 5% |
Potassium 354mg | 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.