Ingredients
2/3 c. Worcestershire Sauce
1/2 c. tomato ketchup
1/4 c. firmly packed brown sugar
1/4 c. tomato paste
1 medium white onion, chopped
2 Tbsp. yellow mustard
2 Tbsp. white vinegar
3 1/2 lb. Boneless pork shoulder, trimmed and cut into 4 pieces
Preparation
In a 6 quart crock pot mix all ingredients except pork. Once combined, add pork, turning to cover. Cook on low for 8 - 10 hours. Remove pork and shred with two forks. Return pork to crock pot and stir into sauce. To serve, spoon 1/2 cup onto a sandwich bun.
