Ingredient:
- 2 c. vinegar
- 2/3 c. Worcestershire sauce
- 2 tbsp. salt
- 2 tsp. crushed red pepper
- 2 tsp. thyme
- 6 tbsp. prepared mustard
- Few shakes of hot sauce to taste
- 1 fresh pork picnic or pork shoulder
Direction:
Remove as much fat as possible from meat before cooking. Mix sauce ingredients and pour over pork in crock pot. Cook 12 hours (all night on low setting). The next morning after cooking, remove meat from crock pot and cool until able to handle. Spoon fat from top of sauce in pot. When meat has cooled, separate all fat from meat and cut into pieces. Put meat back in sauce and cook over low setting until dinnertime. |
