| Cuisine: American | Type: Sandwich | Serves: 12 |
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Source:
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Good Housekeeping via neighbor Aileen |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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4 pounds boneless pork shoulder blad roast (fresh pork butt) cut into 4 pieces 1 medium onion, chopped 1/2 cup ketchup 1/3 cup cider vinegar 1/4 cup packed brown sugar 1/4 cup tomato paste 2 T sweet paprika 2 T Worcestershire sauce 2 T yellow mustard 1 1/2 tsp. salt 1 1/4 tsp. ground black pepper 12 soft sandwich buns |
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Instructions:
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in a 4 1/2 quart to 6 quart slow cooker stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. Cover slow cooker with lid and cook pork mixture on low setting 8 to 10 hours or until pork is very tender. With tongs transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Spoon pork mixture into buns. |
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Related recipes:
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None |
2009-08-28