Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Pork shoulder, cut into 1 |
Inch chunks | |
2 tablespoons | Vegetable oil |
2 cups | Chopped onions |
2 cups | Green peppers, cut in 1/2 |
Inch slices | |
2 cups | Celery, cut into 1/2 inch |
Slices | |
15 ounces | Tomato sauce |
½ cup | Cider vinegar |
½ cup | Light corn syrup |
1 tablespoon | Prepared mustard |
¼ cup | Firmly packed light brown |
Sugar | |
2 tablespoons | Chili powder |
2 tablespoons | Minced garlic |
2 teaspoons | Paprika |
1 teaspoon | Salt |
1 teaspoon | Ground black pepper |
In a large skillet, heat the oil and cook meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot, along with all the rest of the stuff. Mix well, cover and cook on high until the meat is tender. About 4 to maybe 6 hours.
Serve in bowls and top with a spoon full of grated Chedder Cheese Recipe By : hilbrich@...