Ingredients
- 3-4 lb pork shoulder
- 1 onion, sliced
- 1 cup ketchup
- 2 Tbls lemon juice
- 2 Tbls vinegar
- 2 Tbls brown sugar
- 2 Tbls worcestershire sauce
- 2 Tbls minced garlic
- 20oz canned pineapple chunks
Directions
Place the pork shoulder into the crock pot. Add the dry ingredients on top, followed by the wet ingredients.
Cook on low for 8-10 hours. When done, shred the pork shoulder and mix together with the rest of the crock pot contents.
This works really well when served over rice.
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