Directions:
- Wrap pork shoulder in a double layer of aluminum foil, sealing well.
- Place in a roasting pan.
- Roast in a preheated 500 oven for 20 minutes.
- Reduce heat to 250 and continue roasting for 6-7 hours, turning the roast over every hour.
- Allow roast to cool.
- Shred meat into a large bowl, removing bone and fat.
- Simmer vinegar, ketchup, sugar, honey, cayenne, salt and pepper for 10 minutes.
- Add shredded pork to sauce and simmer additional 30-60 minutes or until all liquid has evaporated.
- Serve on split buns topped with creamy coleslaw.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 802.38 Kcal (3359 kJ) | ||
| Calories from fat | 314.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.94g | 54% | |
|---|---|---|---|
| Cholesterol | 253.26mg | 84% | |
| Sodium | 641.9mg | 27% | |
| Potassium | 1301.19mg | 28% | |
| Total Carbs | 37.46g | 12% | |
| Sugars | 23.65g | 95% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 77.2g | 154% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 4.1mg | 23% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 157.47 Kcal (659 kJ) | ||
| Calories from fat | 61.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.86g | 54% | |
|---|---|---|---|
| Cholesterol | 49.7mg | 84% | |
| Sodium | 125.98mg | 27% | |
| Potassium | 255.37mg | 28% | |
| Total Carbs | 7.35g | 12% | |
| Sugars | 4.64g | 95% | |
| Dietary Fiber | 0.22g | 4% | |
| Protein | 15.15g | 154% | |
| Vitamin C | 2mg | 17% | |
| Iron | 0.8mg | 23% | |
| Calcium | 13.6mg | 7% | |
* 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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