• 2/3 cup Lea & Perrins® The Original Worcestershire Sauce
  • 1/2 cup Heinz® Tomato Ketchup
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup tomato paste
  • 1 medium onion, chopped
  • 2 tablespoons yellow mustard
  • 2 tablespoons white vinegar
  • 3 1/2 pounds boneless pork shoulder, trimmed and cut into 4 pieces


  1. In a 6 quart crock pot mix all ingredients except pork.  Once combined add pork, turning to cover.  Cook on low for 8 to 10 hours.
  2. Remove pork and shred with two forks.  Return pork to crock pot and stir into sauce.
  3. To serve, spoon 1/2 cup onto a sandwich bun.

Makes 10 servings.


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