- 2/3 cup Worcestershire Sauce
- 1/2 cup Ketchup
- 1/4 cup firmly packed brown sugar
- 1/4 cup tomato paste
- 1 medium onion, chopped
- 2 Tbsp yellow mustard
- 2 Tbsp white vinegar
- 3 1/2 pound pork shoulder, trimmed & cut into 4 pieces
In a 6-quart crock pot, mix all ingredients except pork. Once combined, add pork, and turn to coat in sauce. Cook on low 8-10 hours. Remove pork and shred w/ two forks. Return pork to crock pot & stir in sauce. To serve, spoon 1/2 cup onto a sandwich bun.
SOUNDS GOOD!
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