Prep Time:
30 mins
Cook Time:
12 hrs
Total Time:
12 hrs 30 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.
Nutrition Facts (per serving)
| 381 | Calories |
| 24g | Fat |
| 14g | Carbs |
| 28g | Protein |
