The Ingredients.
serves 6 to 8, easily
4 pounds boneless pork shoulder (sometimes called pork butt)
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon Worcestershire sauce (I use gluten free)
1 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
The Directions.
Use a 6 quart crockpot.
Trim meat, and place into your crockpot. Add sliced onion.
Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake.
Pour the ketchup-y water into your crock.
Add vinegar, brown sugar, Worcestershire, Tabasco and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
Serve over rice, or make sandwiches on rolls or sliced bread.
The Verdict.
This smells so good while it's cooking. I decided to cook it overnight to serve guests for lunch and had a hard time sleeping the house smelled so good.
#firstworldslowcookerproblems
We all loved this sauce combination -- it was zesty and tangy without being spicy. If you do like spice in your pork, you can easily add more Tobasco to your serving.
I love how an inexpensive piece of pork roast can feed an entire party!!
:-)
Here are even MORE pork recipes, if you are so inclined. :-)
