Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
326
Calories
28g
Protein
15g
Fat
18g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ lb pork shoulder roast
- ½ tsp salt
- ½ tsp celery seed
- ⅛ tsp cinnamon, ground
- ⅛ cup cider vinegar
- ¼ cup catsup
- ¼ tsp chili powder
- ¼ tsp nutmeg, ground
- ¼ tsp sugar
- ½ cup water
- cider vinegar to taste
- Tabasco sauce to taste
Directions
1
Brown roast in a small amount of fat and place in a Dutch oven.
2
Mix the in North Carolina, and, as far as we know, it is indigenous to that state.
3
Category:Cathy's Recipes
4
Category:Pork shoulder and blade Recipes
Recipe sourced from
fandom