| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
3 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork roast, fat trimmed, |
|
|
Boiled, cooled, shredded by |
|
|
Your own little fingers so |
|
|
As to be stringy. |
| 1 |
md |
Onion, chopped fine |
| 1 |
cl |
Garlic, minced |
| 2 |
tb |
Oil |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Horseradish |
| 2 |
tb |
Vinegar |
| 1/8 |
ts |
Black pepper |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
tb |
Dry mustard |
| 1 |
ts |
Salt |
| 1/2 |
c |
Celery |
| 1 |
c |
Water |
| 4 |
tb |
RealLemon concentrate |
| 1 |
c |
Red Gold catsup |
| 3 |
tb |
Worcestershire sauce |
INSTRUCTIONS
To prepare: Cook onion and garlic in oil until lightly brown. Add dry
ingredients and blend in. Add remainder. Simmer slowly for 1 to 2 hours.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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