Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 3/4 | pounds | Pork, fresh, shoulder, blade, boston (roasts or st | 1 1/3 | cups | Vinegar, apple cider | 2/3 | cup | Ketchup | 1/2 | teaspoon | Worcestershire sauce | 1/2 | teaspoon | cayenne pepper | 2 | tablespoons | Red pepper, flakes | 1 | tablespoon | honey | 1/3 | teaspoon | salt | 1/3 | teaspoon | black pepper | 1 | wedge or slice (1/8 of one 2-1/8" dia lemon) | lemons | 1/4 | teaspoon | coriander, ground |
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Steps
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Sequence
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Step
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| 2 | combine all other ingredients in sauce pan over low heat and let stand at room temperature for 2 or 3 hours | 3 | remove netting from pork and shred with fork removing fat | 4 | pour off juice from meat and separate reserving 2 cups liquid | 5 | place meat, reserved liquid and sauce back into slow cooker | 6 | serve with coleslaw on buns |
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