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Add a photoServings: 12
Ingredients
- 1 (3-5 lb.) rum roast
- 1 (10 ounce.) jar pepperoncini peppers
Directions
- Remove string, all fat and veins before putting meat in crock pot. Cut tops off of peppers and remove seeds. Chop peppers to desired size and add in to pot. Strain remaining juice and add in to pot. Cook on high for 2 hrs. Cook on low for 10 to 12 hrs. When finished cooking, use 2 forks to shred the meat. Serve on gonnella buns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 154 | 54% |
| Total Fat 17.1g | 21% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 83mg | 3% |
| Potassium 485mg | 14% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 30.67g | 49% |
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