Directions:
- 1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
- 2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
- 3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3096.75 Kcal (12965 kJ) | ||
| Calories from fat | 1897.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 210.81g | 324% | |
|---|---|---|---|
| Cholesterol | 653.18mg | 218% | |
| Sodium | 1839.51mg | 77% | |
| Potassium | 5336.54mg | 114% | |
| Total Carbs | 142.57g | 48% | |
| Sugars | 8.2g | 33% | |
| Dietary Fiber | 53.37g | 213% | |
| Protein | 176.08g | 352% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 38.3mg | 213% | |
| Calcium | 1010.3mg | 101% | |
| Amount Per 100 g | |||
| Calories | 242.68 Kcal (1016 kJ) | ||
| Calories from fat | 148.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.52g | 324% | |
|---|---|---|---|
| Cholesterol | 51.19mg | 218% | |
| Sodium | 144.16mg | 77% | |
| Potassium | 418.21mg | 114% | |
| Total Carbs | 11.17g | 48% | |
| Sugars | 0.64g | 33% | |
| Dietary Fiber | 4.18g | 213% | |
| Protein | 13.8g | 352% | |
| Vitamin C | 0.9mg | 19% | |
| Iron | 3mg | 213% | |
| Calcium | 79.2mg | 101% | |
* 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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