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@...