Directions:
- Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours.
- Grill over indirect low heat (225-250) for 7-9 hours, basting with reserved marinade a couple of times early on to avoid over crisping.
- Pull pork apart and mix with bbq sauce. Assemble sandwiches, topping w slaw. Have fed 30 people with this recipe, and never gotten anything but rave reviews. Think I got it from Emeril.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.62 Kcal (1033 kJ) | ||
| Calories from fat | 80.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 14% | |
|---|---|---|---|
| Cholesterol | 87.07mg | 29% | |
| Sodium | 807.76mg | 34% | |
| Potassium | 572.55mg | 12% | |
| Total Carbs | 9.74g | 3% | |
| Sugars | 7.73g | 31% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 27.98g | 56% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 1.7mg | 9% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.04 Kcal (394 kJ) | ||
| Calories from fat | 30.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 14% | |
|---|---|---|---|
| Cholesterol | 33.2mg | 29% | |
| Sodium | 308mg | 34% | |
| Potassium | 218.32mg | 12% | |
| Total Carbs | 3.71g | 3% | |
| Sugars | 2.95g | 31% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 10.67g | 56% | |
| Vitamin C | 5.2mg | 23% | |
| Iron | 0.6mg | 9% | |
| Calcium | 12.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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