Directions:
- Boil 3 to 4 hours til meat is falling apart and most of the water is gone.
- Taste and add seasonings to liking.
- Leave meat overnite and skim fat off in the morning.
- Fill pie shells and top with pastry cutting slits.
- Bake 40 minutes at 425F.
- Makes 4- 9 pies.
- Prep time does not include overnite step.
- Cook time includes the boiling and baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1152.83 Kcal (4827 kJ) | ||
| Calories from fat | 444.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.4g | 76% | |
|---|---|---|---|
| Cholesterol | 236.25mg | 79% | |
| Sodium | 1306.93mg | 54% | |
| Potassium | 1139.72mg | 24% | |
| Total Carbs | 84.09g | 28% | |
| Sugars | 10.93g | 44% | |
| Dietary Fiber | 6.91g | 28% | |
| Protein | 83.7g | 167% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 3.9mg | 21% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 291.19 Kcal (1219 kJ) | ||
| Calories from fat | 112.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 76% | |
|---|---|---|---|
| Cholesterol | 59.67mg | 79% | |
| Sodium | 330.12mg | 54% | |
| Potassium | 287.88mg | 24% | |
| Total Carbs | 21.24g | 28% | |
| Sugars | 2.76g | 44% | |
| Dietary Fiber | 1.74g | 28% | |
| Protein | 21.14g | 167% | |
| Vitamin C | 1.3mg | 9% | |
| Iron | 1mg | 21% | |
| Calcium | 15.3mg | 6% | |
* 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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