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Recipe
South Carolina Barbecue Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 978g | |
| Calories 1449 | |
| Calories from Fat 624 | 43% |
| Total Fat 69.2g | 87% |
| Saturated Fat 23.93g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 649mg | 216% |
| Sodium 738mg | 31% |
| Potassium 3344mg | 96% |
| Total Carbs 3.45g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.1g | 0% |
| Protein 189.99g | 304% |
Ingredients Convert Measures
- 3 to 4 pound fresh pork shoulder with bone
- 4 whole cloves garlic, peeled
- 1 c. apple cider vinegar
- 12 whole peppercorns
Directions
- In a Dutch oven or possibly deep pan, combine all ingredients and add in sufficient water to cover pork. Bring liquid to boil over medium high heat, skimming broth as fat rises to the top. Simmer partially covered till tender, about 3 hrs.
