4 lbs pork (shoulder roast)
½ cup ketchup
½ cup chicken broth
½ cup water
¼ cup cider vinegar
¼ cup brown sugar
2 tbsp oil
1 onion chopped
3 cloves garlic chopped
Salt and pepper to taste
1 tsp dried tarragon herb
1 tbsp chili powder
1 tsp Black Kettle Spice (optional)
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
Note: The recipe is not spicy but feel free to add your touch!
Preheat the oven at 350°F. Prepare the meat by trimming off the skin and unwanted fats.
In a bowl, mix all the dry and liquid ingredients together and set aside.
Heat the dutch oven in MEDIUM temperature. Add the oil and sauté the garlic and onions for about 2 minutes, season with salt and pepper. Add the meat and brown it a little on both sides. Pour the sauce mixture. Cover and let it cook in the oven for 3 hours.
Remove the meat from the sauce and shred it with forks, discarding the bones and any unwanted fats.
Return the meat back into the pot and stir with the remaining sauce.
Serve on your favorite bread! I love it with ciabatta bread served with some cabbage/kale salad!
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