2/3 cup Lea & Perrins Worcestershire sauce
1/2 cup Heinz Tomato Ketchup
1/4 cup firmly packed 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 slow cooker like Crock Pot, mix all ingredients except pork. Once combined add pork, turning to cover. Cook in low for 8-10 hours, or until internal temperature of meat reaches 165 degrees.
Remove pork and shred with 2 forks. Return pork to slow cooker and stir unto sauce. To serve, spoon 1/2 cup onto a sandwich bun.
1/2 cup Heinz Tomato Ketchup
1/4 cup firmly packed 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 slow cooker like Crock Pot, mix all ingredients except pork. Once combined add pork, turning to cover. Cook in low for 8-10 hours, or until internal temperature of meat reaches 165 degrees.
Remove pork and shred with 2 forks. Return pork to slow cooker and stir unto sauce. To serve, spoon 1/2 cup onto a sandwich bun.
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