Directions:
- Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
- Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1121.78 Kcal (4697 kJ) | ||
| Calories from fat | 461.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.24g | 79% | |
|---|---|---|---|
| Cholesterol | 455.87mg | 152% | |
| Sodium | 645.84mg | 27% | |
| Potassium | 2362.12mg | 50% | |
| Total Carbs | 17.31g | 6% | |
| Sugars | 10.62g | 42% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 136.85g | 274% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 7.2mg | 40% | |
| Calcium | 134.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 111.62 Kcal (467 kJ) | ||
| Calories from fat | 45.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 79% | |
|---|---|---|---|
| Cholesterol | 45.36mg | 152% | |
| Sodium | 64.26mg | 27% | |
| Potassium | 235.05mg | 50% | |
| Total Carbs | 1.72g | 6% | |
| Sugars | 1.06g | 42% | |
| Dietary Fiber | 0.05g | 2% | |
| Protein | 13.62g | 274% | |
| Vitamin C | 1.1mg | 19% | |
| Iron | 0.7mg | 40% | |
| Calcium | 13.3mg | 13% | |
* 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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