A dish with all the flavors of Memphis barbecue.
Can be served on sandwiches, lettuce wraps or with black beans and rice.
This recipe makes enough for left-overs.
- 2/3 cup Worcestershire sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup tomato paste
- 1 medium white onion, chopped
- 2 Tbl yellow mustard
- 2 Tbl white wine vinegar
- 1 Tbl ground Kampot pepper
- 3 lbs boneless pork shoulder
- Mix first eight ingredients in a medium bowl.
- Place pork shoulder in crock pot or slow cooker.
- Coat pork with sauce and cook on low for 8 to 10 hours.
- Remove pork to large bowl and shred with two forks.
- Add sauce from slow cooker to shredded pork and mix well.