2/3 cup Lea & Perrins Worcestershire Sauce
1/2 cup Heinz Tomato Ketchup
1/4 cup brown sugar
1/4 cup tomato paste
1 medium white onion, chopped
2 tbsp yellow mustard
2 tbsp white vinegar
3 1/2 lb boneless pork shoulder, trimmed and cut into 4 pieces
In a 6 quart crock pot mix all ingredients (except pork). Once combined, add pork, turning to cover. Cook on low for 8-10 hours. Remove pork and shred with two forks. Return pork to crock pot and stir into sauce.
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