Pork shoulder crock pot barbeque
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.
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