Directions:
- In a Dutch oven, brown roast in oil on all sides; remove. Keep warm and set aside. Saute onions in drippings until tender. Add garlic; cook 1 minute longer.
- Return roast to Dutch oven. Add the salt, cumin, oregano, water and vinegar. Cover and bake at 350° for 2-1/2 to 3 hours or a meat thermometer reaches 160°.
- Remove meat and shred with two forks; set aside. Skim off excess fat from pan juices. Stir in the barbecue sauce, corn and reserved pork; heat through. Serve on rolls. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.84 Kcal (1666 kJ) | ||
| Calories from fat | 93.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 897.8mg | 37% | |
| Potassium | 569.7mg | 12% | |
| Total Carbs | 47.4g | 16% | |
| Sugars | 13.83g | 55% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 27.92g | 56% | |
| Vitamin C | 2mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 90.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 166.35 Kcal (696 kJ) | ||
| Calories from fat | 38.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 16% | |
|---|---|---|---|
| Cholesterol | 28.44mg | 23% | |
| Sodium | 375.41mg | 37% | |
| Potassium | 238.22mg | 12% | |
| Total Carbs | 19.82g | 16% | |
| Sugars | 5.78g | 55% | |
| Dietary Fiber | 0.84g | 8% | |
| Protein | 11.68g | 56% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 1.4mg | 18% | |
| Calcium | 37.9mg | 9% | |
* 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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