Ingredients:
- 2/3c worcestershire Sauce
- 1/2c ketchup
- 1/4c firmly packed brown sugar
- 1/2c tomato paste
- 1 med white onion, chopped
- 2T yellow mustard
- 2T white vinegar
- 3 1/2lb boneless pork shoulder or butt, trimmed & cut into 4 pieces
(usually I can’t find a small cut of meat so I just plan on making a double of this sauce)
Directions:
In a 6 quart crock pot mix all ingredients except pork. Once combined add pork, turning to cover. Cook on low for 8 to 10 hours (ensure internal temperature reaches at least 165 degrees). Remove the mean and shred with two forks. Return the meat to crock pot and stir into sauce. To serve, spoon 1/2 cup onto a sandwich bun.
family junk drawer 