Directions:
- Place roast in a large soup pot or Dutch oven.
- Put pepperoncini peppers and water in a blender. Blend until finely chopped (Chop option, aprox 10 seconds).
- Pour over roast.
- Add remaining ingredients (except rice and buns, of course!).
- Bring to a boil.
- Reduce heat to low. Cover and simmer 3 hours, turning roast every 30 minutes.
- Remove from heat. Allow to cool.
- Remove roast and shred meat.
- Return meat to pot.
- Heat through.
- Serve over hot, cooked rice or on hoagie buns.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.68 Kcal (2653 kJ) | ||
| Calories from fat | 217.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.21g | 37% | |
|---|---|---|---|
| Cholesterol | 250.94mg | 84% | |
| Sodium | 1797.31mg | 75% | |
| Potassium | 1415.31mg | 30% | |
| Total Carbs | 11.37g | 4% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 90.03g | 180% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 6.4mg | 36% | |
| Calcium | 103.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 72.97 Kcal (306 kJ) | ||
| Calories from fat | 25.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 37% | |
|---|---|---|---|
| Cholesterol | 28.9mg | 84% | |
| Sodium | 206.97mg | 75% | |
| Potassium | 162.98mg | 30% | |
| Total Carbs | 1.31g | 4% | |
| Sugars | 0.3g | 10% | |
| Dietary Fiber | 0.13g | 4% | |
| Protein | 10.37g | 180% | |
| Vitamin C | 0.5mg | 8% | |
| Iron | 0.7mg | 36% | |
| Calcium | 11.9mg | 10% | |
* 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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