4.7/5
(3 Votes)
Ingredients
- Sauce: (you can use bottle bar-b-que sauce)
- 2/3 cups worcestershire sauce
- 1/2 cups ketchup
- 1/4 cup firmly packed brown sugar
- 1 medium chopped onion
- 2 Tbsp. yellow mustard
- 2 Tbsp. white vinegar
- 1/4 cup tomato paste
- 3-4 lb boneless port shoulder or pork butt
Preparation
Step 1
If making the sauce combine: worcestershire sauce, ketchup, brown sugar, tomato paste, onion, mustard and vinegar in a slow cooker. Stir to blend. If using bottled sauce, pour abot 2 cups into slow cooker. Once combined, add pork shoulder and turn to cover with sauce. Cook on low for 8-10 hrs. Remove pork and shred using 2 forks. Return pulled pork to crock pot and stir in sauce. Use shredded port on hamburger bun.
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