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12 hours
Prep: 10 minutes
Cook: 12 hours
78 calories per serving view nutrition facts
6 servings
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| 2 | cans | tomatoes | |
| 2 | cans | tomato sauce | |
| 1 | can | tomato paste | |
| 3 | each | garlic cloves | |
| 3/4 | cup | brown sugar | |
| 1/2 | cup | white vinegar | |
| 2 | each | onions | chopped, sauted |
| 6 | each | hamburger buns | large |
After cooking Pork Roast with Gravy (Crock Pot) as directed, return pork leftov ers to crock pot.
Add tomatoes, tomato sauce, tomato paste, garlic, brown sugar , vinegar, and onions.
Cook on Low 12 to 18 hours (overnight).
Crush meat into strings; remove pork bones from barbecue.
Salt and pepper to taste.
Cool and re move fat.
To freeze: place barbecue in freezer containers.
Cover and freeze.
Bu ndle with: 3 large hamburger buns per container.
To prepare: thaw barbecue before heating.
Place barbecue in saucepan and heat until hot.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 3.0g | 12% |
| Sugars 9.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 14% | Vitamin C | 35% | |
| Calcium | 4% | Iron | 9% |
* 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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