Pork Shoulder Crock Pot Barbeque

Recipe Ingredients

2 lbs	908g / 32oz	Pork shoulder - cut into 1 in
1 tablespoon	15ml	Prepared mustard
2 tablespoons	30ml	Vegetable oil
1/4 cup	40g / 1.4oz	Firmly packed light brown sugar
2 cups	125g / 4.4oz	Chopped onions
2 tablespoons	30ml	Chili powder
2 cups	474ml	Green peppers - cut in 1/2 in
2 tablespoons	30ml	Minced garlic
2 cups	220g / 7.8oz	Celery - cut into 1/2 inch slices
2 teaspoons	10ml	Paprika
15 oz	426g	Tomato sauce
1 teaspoon	5ml	Salt
1/2 cup	118ml	Cider vinegar
1 teaspoon	5ml	Ground black pepper
1/2 cup	164g / 5.8oz	Light corn syrup

Recipe Instructions

In a large skillet, heat the oil and cook meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot, along with all the rest of the stuff.

Mix well, cover and cook on high until the meat is tender. About 4 to maybe 6 hours.

Serve in bowls and top with a spoon full of grated Cheddar Cheese

Source:
Fran McGee

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