Yield: 3 servings
Measure | Ingredient |
---|---|
3 pounds | Pork roast, fat trimmed, |
\N \N | Boiled, cooled, shredded by |
\N \N | Your own little fingers so |
\N \N | As to be stringy. |
1 medium | Onion, chopped fine |
1 clove | Garlic, minced |
2 tablespoons | Oil |
2 tablespoons | Brown sugar |
1 tablespoon | Horseradish |
2 tablespoons | Vinegar |
⅛ teaspoon | Black pepper |
⅛ teaspoon | Cayenne pepper |
½ tablespoon | Dry mustard |
1 teaspoon | Salt |
½ cup | Celery |
1 cup | Water |
4 tablespoons | RealLemon concentrate |
1 cup | Red Gold catsup |
3 tablespoons | Worcestershire sauce |
To prepare: Cook onion and garlic in oil until lightly brown. Add dry ingredients and blend in. Add remainder. Simmer slowly for 1 to 2 hours. Randy Rigg
Submitted By RANDY RIGG On 04-27-95