Directions:
- Place the pork roast and onion in a Dutch oven. In a small bowl, whisk the vinegar, Worcestershire sauce, ketchup, brown sugar, mustard, salt and cayenne; pour over roast. Cover and bake at 325° for 3-4 hours or until meat is very tender.
- Remove roast; shred meat with two forks. Skim fat from pan juices. Return meat to the pan. Use a slotted spoon to serve on rolls. Top with coleslaw if desired. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 647.01 Kcal (2709 kJ) | ||
| Calories from fat | 223.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.8g | 38% | |
|---|---|---|---|
| Cholesterol | 120.84mg | 40% | |
| Sodium | 981.3mg | 41% | |
| Potassium | 833.1mg | 18% | |
| Total Carbs | 60.14g | 20% | |
| Sugars | 15.67g | 63% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 43.56g | 87% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 5.4mg | 30% | |
| Calcium | 144mg | 14% | |
| Amount Per 100 g | |||
| Calories | 164.11 Kcal (687 kJ) | ||
| Calories from fat | 56.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 38% | |
|---|---|---|---|
| Cholesterol | 30.65mg | 40% | |
| Sodium | 248.9mg | 41% | |
| Potassium | 211.31mg | 18% | |
| Total Carbs | 15.25g | 20% | |
| Sugars | 3.97g | 63% | |
| Dietary Fiber | 0.89g | 14% | |
| Protein | 11.05g | 87% | |
| Vitamin C | 2.2mg | 15% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 1.4mg | 30% | |
| Calcium | 36.5mg | 14% | |
* 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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