Directions:
- Combine all ingredients in a 4 Qt Sauce Pan.
- Cover and bring to a boil; simmer gently for 2 hours or until meat can be shredded with a fork.
- Add water if necessary to keep meat at simmering point.
- Shred the meat by cutting it into thin strips. Meat should come apart easily.
- Transfer the shredded meat and sauce to a greased 9 x 12-inch baking pan (oven-proof).
- Roast at 400' for 30 minutes until it is nicely browned across the top.
- Garnish with 3 or 4 PARSLEY SPRIGS and bring to the table on a trivet.
- Serve with white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.71 Kcal (3570 kJ) | ||
| Calories from fat | 489.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.44g | 84% | |
|---|---|---|---|
| Cholesterol | 303.85mg | 101% | |
| Sodium | 3857.16mg | 161% | |
| Potassium | 1454.56mg | 31% | |
| Total Carbs | 3.08g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 86.54g | 173% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 9.1mg | 51% | |
| Calcium | 112.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 116.92 Kcal (490 kJ) | ||
| Calories from fat | 67.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 84% | |
|---|---|---|---|
| Cholesterol | 41.66mg | 101% | |
| Sodium | 528.86mg | 161% | |
| Potassium | 199.44mg | 31% | |
| Total Carbs | 0.42g | 1% | |
| Sugars | 0.16g | 5% | |
| Dietary Fiber | 0.08g | 2% | |
| Protein | 11.87g | 173% | |
| Vitamin C | 0.3mg | 4% | |
| Iron | 1.2mg | 51% | |
| Calcium | 15.4mg | 11% | |
* 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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