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"Roasted pork shoulder is simmered in a
mixture of ketchup, mustard, Worcestershire sauce, brown sugar and
vinegar, plus seasonings,
then the meat is "pulled apart" and heated in the cooking sauce to
serve in rolls or buns." |
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Main Dishes
- Pork |
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INGREDIENTS:
1 lg roasted pork picnic shoulder
(roast this a day ahead)
1 lg onion chopped (optional)
1 32oz bottle ketchup
1/4 cp prepared mustard
1/4 cp Worcestershire sauce
1/2 cp vinegar (or more if you like more kick)
1 tsp sage
1 tsp basil
1 tsp paprika
Pepper to taste
1 tsp garlic salt
1 1/2 tsp seasoned salt
1/2 cp packed brown sugar
Black pepper to taste
1 can cola or soda (pop) of choice rolls or buns
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DIRECTIONS:
Add the roasted pork and all other ingredients (except cola or
soda) to pan. Slowly bring to boil. Reduce heat and let simmer at
least 30 minutes.
Add soda slowly (sauce will bubble). Let simmer another 10
minutes. Remove from heat (sauce will thicken as it cools).
While sauce is cooling, remove fat and bone from picnic shoulder.
Pull meat apart and place it in a large crock pot or roaster pan.
Pour in the cooking sauce and stir. Simmer on low heat. Serve on
hoagie rolls or bread/buns of your choice.
Servings:
15
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