Directions:
- Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat.
- Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls. Yield: 14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.15 Kcal (1487 kJ) | ||
| Calories from fat | 92.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.28g | 16% | |
|---|---|---|---|
| Cholesterol | 77.74mg | 26% | |
| Sodium | 643.37mg | 27% | |
| Potassium | 585.78mg | 12% | |
| Total Carbs | 33.9g | 11% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 30.84g | 62% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 3.4mg | 19% | |
| Calcium | 85.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 151.98 Kcal (636 kJ) | ||
| Calories from fat | 39.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 16% | |
|---|---|---|---|
| Cholesterol | 33.27mg | 26% | |
| Sodium | 275.32mg | 27% | |
| Potassium | 250.68mg | 12% | |
| Total Carbs | 14.51g | 11% | |
| Sugars | 1.4g | 13% | |
| Dietary Fiber | 0.82g | 8% | |
| Protein | 13.2g | 62% | |
| Vitamin C | 5.3mg | 20% | |
| Iron | 1.5mg | 19% | |
| Calcium | 36.7mg | 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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