Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 5-lb pork shoulder |
| 1¼ cup | Vinegar |
| ½ cup | Ketchup |
| ½ cup | Hickory smoked barbecue sauce |
| ½ teaspoon | Hot sauce |
| ½ tablespoon | Red pepper; crushed |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| \N \N | Pepper to taste |
Preparation : Trim skin and most of fat as possible from shoulder. Put whole shoulder into crockpot. Sprinkle salt, sugar and pepper over shoulder. Add vinegar and cover. Start at 7:00 and cook all night. Next day, remove from pot and remove bones, mince. Strain liquid, using 2 cups liquid. Add ketchup, barbecue sauce, crushed pepper and hot sauce. Mix with minced meat and return to crockpot. Cook on low until juice has cooked down to the desired moisture.
Posted to recipelu-digest Volume 01 Number 624 by molony <molony@...> on Jan 28, 1998