Down South Barbecue

950 minutes Prep: 770 minutes Cook: 180 minutes

109 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	each	onions	sliced, divided
4	pounds	pork shoulder roast
5	each	cloves
2	cups	water
1	each	onion	chopped
16	ounces	barbecue sauce
1	x	black pepper	and salt, to taste
1	teaspoon	vinegar	if too sweet
1	x	hamburger buns	or kaiser rolls
1	x	pickles, dill	sliced

Directions

Put 1 sliced onion in bottom of crockpot.

Add pork roast, cloves, water and one more onion, sliced, on top.

Cover and cook overnight or 8-12 hours on Low.

Remove meats. Cut away bone and fat. Drain away most liquid from pot.

Reserve in refrigerator.

Cut meat into small pieces and put back into pot.

Add chopped onion, barbecue sauce, salt and vinegar if too sweet.

Add back fat-skimmed pork liquid as needed.

Cover and cook additional 1-3 hours or High or 4-8 hours on Low.

Stir 2-3 times and break up large meat chunks.

Serve from crockpot onto large buns with dill pickle slices.

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Nutrition Facts

Serving Size 163g

Amount per Serving

Calories 109 2% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 698mg	29%
Total Carbohydrate 26.0g	9%
Dietary Fiber 1.0g	4%
Sugars 18.0g
Protein 0.0g	1%

Vitamin A	3%		Vitamin C	6%
Calcium	2%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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