| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
5-lb pork shoulder |
| 1 1/4 |
c |
Vinegar |
| 1/2 |
c |
Ketchup |
| 1/2 |
c |
Hickory smoked barbecue sauce |
| 1/2 |
ts |
Hot sauce |
| 1/2 |
tb |
Red pepper; crushed |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
INSTRUCTIONS
Preparation : Trim skin and most of fat as possible from shoulder. Put
whole shoulder into crockpot. Sprinkle salt, sugar and pepper over
shoulder. Add vinegar and cover. Start at 7:00 and cook all night. Next
day, remove from pot and remove bones, mince. Strain liquid, using 2 cups
liquid. Add ketchup, barbecue sauce, crushed pepper and hot sauce. Mix with
minced meat and return to crockpot. Cook on low until juice has cooked down
to the desired moisture.
Posted to recipelu-digest Volume 01 Number 624 by molony <molony@scsn.net>
on Jan 28, 1998
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