DISCLAIMER : THE FRAGRANCE GIVEN OFF WHILE ITS COOKING WILL DRIVE YOU TO DISTRACTION
PULLED PORK
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1/2 cup soy sauce
2 cups ketchup
1 tsp garlic powder
1 lg onion, coarsely chopped
2 tbls Worcester sauce
5 lb boneless pork shoulder roast( BUTT), trim fat (alternative for lower fat is to purchase large pork tenderloin like the ones sold at Sam's and slice
off a section that will fit into your crock pot)
Whisk the oil. vinegar, brown sugar, soy sauce,ketchup, garlic, onion and Worcester sauce together in a mixing bowl. Place the roast in a gallon zipper top plastic bag. Pour the marinade into the bag and turn to coat. Refrigerate overnight, turning a few times.
Remove meat and wrap in foil and let it rest for 15 minutes. Let the sauce cool and skim off any fat..... with a tenderloin we shred the pork in the pot and let simmer a while
Using 2 forks, shred the meat. The sauce can be used with the meat or with your favorite BBQ sauce.
Meat can be frozen or kept refrigerated for 5 days.
