Ingredients
6
6 servings
- •6 pounds pork shoulder
- •1 bay leaf
- •1 teaspoon crushed red pepper flakes
- •4 cups water
- •1 cup vinegar
- •0.33333298563957 cup white sugar
- •3 tablespoons ketchup
- •1 tablespoon Worcestershire sauce
- •1 teaspoon dry mustard
- •1 clove garlic, pressed
Instructions
- Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
- Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Nutritional Facts
Per 6 servings
- Calories: 515
- Carbohydrate: 14g
- Fat: 27g
- Fiber: 0g
- Protein: 51g
- Sugar: 13g
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