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Categories:
pork shoulder salt black pepper celery onion powder ground cloves ground red pepper water tomato sauce ketchup onions green pepper vinegar brown sugar Worcestershire sauce mustard chili powder
Viewed: 34 - Published at: 2 years agoIngredients
- 4 12-5 lbs boneless pork shoulder
- 12 teaspoon salt
- 12 teaspoon black pepper
- 14 teaspoon celery seed
- 18 teaspoon onion powder
- 18 teaspoon ground cloves
- 1 dash ground red pepper
- 1 cup water
- 2 (8 ounce) cans tomato sauce
- 2 cups ketchup
- 2 cups onions, chopped
- 1 cup green pepper, chopped
- 12 cup vinegar
- 4 tablespoons brown sugar
- 4 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
- 4 teaspoons chili powder
Method
- Trim Fat From Meat.
- In a bowl combine dry spices and rub into all sides of meat.
- Add 1 cup water to large crockpot then place the meat into the crockpot.
- Cook on Low for 6 - 8 hours until done.
- When meat is done remove from crockpot and transfer to a plate cover with foil and let sit.
- In the mean time make the sauce by mixing the tomato sauce, ketchup, onion, green pepper, vinegar, brown sugar, Worchestershire sauce, mustard, chili powder, garlic in a medium saucepan and simmer for 15 minutes.
- Pull the pork and shred it with forks and combine the sauce and meat and serve.
