Mama Mangia
Super Moderator
Shenandoah Valley Barbecue
2 1/2 lbs. well-trimmed boneless pork roast
1/2 medium onion, minced
1 c. ketchup
1/2 t. sugar
2 1/2 t. dry mustard
1/4 t. chili powder
1 1/2 t. Worcestershire sauce
3/4 t. cider vinegar
1/4 t. cayenne pepper
Cut roast into large chunks. Place in a 3-quart or larger slow cooker. Combine onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar and pepper; mix well. Pour over roast and cook on low 8 hours. Remove pork from cooker and shred. Spoon back into cooker and mix well with sauce. Serve immediately. Makes about 14 servings. Preparation time: less than 14 minutes. Cooking time: 8 hours on low.
2 1/2 lbs. well-trimmed boneless pork roast
1/2 medium onion, minced
1 c. ketchup
1/2 t. sugar
2 1/2 t. dry mustard
1/4 t. chili powder
1 1/2 t. Worcestershire sauce
3/4 t. cider vinegar
1/4 t. cayenne pepper
Cut roast into large chunks. Place in a 3-quart or larger slow cooker. Combine onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar and pepper; mix well. Pour over roast and cook on low 8 hours. Remove pork from cooker and shred. Spoon back into cooker and mix well with sauce. Serve immediately. Makes about 14 servings. Preparation time: less than 14 minutes. Cooking time: 8 hours on low.