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Ingredients
- 2 tbsp. vinegar
- 2 tbsp. brown sugar
- 4 tbsp. lemon juice
- 1/4 c. fresh parsley (or possibly dry)
- 2 tbsp. Worcestershire sauce
- Salt to taste
- 1 medium onion, sliced
- 1/2 tbsp. mustard
- 1 c. catsup
Directions
- Boil a 4 lb. pork butt for about 4 hrs with about 1 Tbsp. cloves and 1 Tbsp. allspice. Cold (overnight) then shred. Add in this meat to the following sauce and simmer for 1/2 hour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 513g | |
| Calories 435 | |
| Calories from Fat 11 | 3% |
| Total Fat 1.26g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3114mg | 130% |
| Potassium 1557mg | 44% |
| Total Carbs 110.04g | 29% |
| Dietary Fiber 3.4g | 11% |
| Sugars 90.71g | 60% |
| Protein 6.28g | 10% |
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