Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 0/5 (0 Votes)


  • 6-8 pounds pork shoulder or pork tenderloin
  • 4 Tbsp olive oil divided
  • 1 large sweet yellow onion, diced and sautéed
  • 1-2 large cloves garlic, chopped fine
  • 1/2 cup vinegar (red wine, cider or specialty vinegar)
  • 1 tsp dry mustard
  • 1/2 cup Worcestershire sauce
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp honey or 1 tsp sugar
  • 1-2 Tbsp tobacco sauce or 1 Tbsp Sriracha chili
  • 2 cups water
  • 2 cups ketchup
  • 1/8 cup mesquite or hickory liquid smoke
  • 1/4 cup butter
  • Salt and pepper to taste when done



Step 1

In a Dutch oven or large skillet, sauté onion and garlic in 2 Tbsp oil until golden brown. Remove and set aside. In same skillet, heat 2 Tbsp oil and brown pork on all sided. Place pork in oven and cook until done (cook time depends on size of pork). When done, cut pork up in large chunks and place in a Dutch oven or slow cooker. Add sautéed onion, vinegar, mustard, Worcestershire sauce, lemon juice, honey or sugar, tobacco sauce or Sriracha chili, water, ketchup, liquid smoke and butter. Cook on low heat until pork shreds, 2-3 hours. Add salt and pepper to taste. Serve on sandwich rolls. Coleslaw can be added to sandwich.

Jan’s note: After cooking and cutting the pork in chunks, I put all ingredients in a large Crock pot and let it cook overnight on low. I used mesquite for the liquid smoke.

You'll also love

Review this recipe

Bacon & Cheese Baked Mashed Potatoes Bacon-Cheddar Pinwheels