½ lb pork shoulder
½ cup onion, chopped
1 clove garlic, minced
¼ cup brown sugar
1 tsp dry mustard
½ tsp salt
¼ tsp ground black pepper
2 cup ketchup
¼ cup Worcestershire sauce
Slow-Cooker Method:
Cut boneless pork shoulder crosswise into 1/4-inch slices.
Partially freezing it will make slicing easier.
In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover.
Cook on low, stirring occasionally, for 6-8 hours or until the meat is tender.
Dutch Oven Method:
In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well.
Bring to a boil, reduce heat, and cover.
Simmer, stirring occasionally, for 2 ½ - 3 hours or until pork is tender.
Sugar: 21g
:
Calcium: 29mg
Calories: 132kcal
Carbohydrates: 25g
Cholesterol: 12mg
Fat: 1g
Fiber: 1g
Iron: 1mg
Potassium: 340mg
Protein: 4g
Saturated Fat: 1g
Sodium: 789mg
Vitamin A: 315IU
Vitamin C: 5mg
