Directions:
- Sauté the onions in the oil until soft. Add garlic, chili powder, and pepper and cook another minute or so. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.
- Put the pork shoulder in the crock-pot and pour the sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart. (Longer never hurts.)
- Shred the meat with a pair of forks and return to the pot and keep warm in the sauce. Serve over buns.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.15 Kcal (599 kJ) | ||
| Calories from fat | 49.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 8% | |
|---|---|---|---|
| Cholesterol | 45.59mg | 15% | |
| Sodium | 295.72mg | 12% | |
| Potassium | 335.82mg | 7% | |
| Total Carbs | 7.81g | 3% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 14.34g | 29% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 136.76 Kcal (573 kJ) | ||
| Calories from fat | 47.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 8% | |
|---|---|---|---|
| Cholesterol | 43.55mg | 15% | |
| Sodium | 282.51mg | 12% | |
| Potassium | 320.83mg | 7% | |
| Total Carbs | 7.46g | 3% | |
| Sugars | 4.87g | 20% | |
| Dietary Fiber | 1.35g | 6% | |
| Protein | 13.7g | 29% | |
| Vitamin C | 4.4mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 21.1mg | 2% | |
* 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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