Directions:
- In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
- Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
- Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.41 Kcal (2418 kJ) | ||
| Calories from fat | 318.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.44g | 55% | |
|---|---|---|---|
| Cholesterol | 152.24mg | 51% | |
| Sodium | 1520.12mg | 63% | |
| Potassium | 803.12mg | 17% | |
| Total Carbs | 18.49g | 6% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 45.22g | 90% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 9.1mg | 50% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 176.17 Kcal (738 kJ) | ||
| Calories from fat | 97.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 55% | |
|---|---|---|---|
| Cholesterol | 46.45mg | 51% | |
| Sodium | 463.78mg | 63% | |
| Potassium | 245.03mg | 17% | |
| Total Carbs | 5.64g | 6% | |
| Sugars | 0.97g | 13% | |
| Dietary Fiber | 0.66g | 9% | |
| Protein | 13.8g | 90% | |
| Vitamin C | 5.6mg | 31% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.8mg | 50% | |
| Calcium | 21mg | 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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