Directions:
- Cut the roast in half; pierce several times with a fork.
- In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
- Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker.
- Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.96 Kcal (988 kJ) | ||
| Calories from fat | 103.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 18% | |
|---|---|---|---|
| Cholesterol | 90.7mg | 30% | |
| Sodium | 297.2mg | 12% | |
| Potassium | 572.49mg | 12% | |
| Total Carbs | 3.85g | 1% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 29.12g | 58% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 1.7mg | 9% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.99 Kcal (511 kJ) | ||
| Calories from fat | 53.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 18% | |
|---|---|---|---|
| Cholesterol | 46.89mg | 30% | |
| Sodium | 153.65mg | 12% | |
| Potassium | 295.97mg | 12% | |
| Total Carbs | 1.99g | 1% | |
| Sugars | 0.42g | 3% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 15.05g | 58% | |
| Vitamin C | 4mg | 13% | |
| Iron | 0.9mg | 9% | |
| Calcium | 17.9mg | 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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