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Slow-Cooked Pulled Pork


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  • 2/3 cup Lea & Perrins Worcestershire Sauce
  • 1/2 cup Tomato Ketchup
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup tomato paste
  • 1 med. onion; chopped
  • 2 tbsp. yellow mustard
  • 2 tbsp. white vinegar
  • 3 1/2 lbs. boneless pork shoulder, trimmed and cut into 4 pieces



Step 1

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. Remove pork and shred with two forks. Retun pork to crock pot and stir into sauce. To serve, spoon 1/2 cup onto a sandwich bun.


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