In crock pot on high for 6 hours put:
4-6 lb. Pork Shoulder (or butt) roast (Cut as much fat out as possible)
1/4 c. apple cider vinegar
1 can condensed French onion soup
1 c. ketchup
1 1/2 c. Bar B Q sauce ( Cattleman's or KC Masterpiece is good)
1 T. chopped garlic
Sear the Pork in a skillest on high heat first, then add to the crock pot.
I did half cider vinegar and half balsamic this last time. I used up the last cup of molasses/rum BarBQ sauce I had and finished with Cattleman's.
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1 comments:
I made this one for my family of picky eaters and it was a huge hit!
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