Original kaboose.com recipe, developed by Wendy Kalen
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- 2 onions, chopped
- 4 cloves garlic, peeled and smashed
- 1 cup ketchup
- ⅔ cup cider vinegar
- ½ cup brown sugar
- ¼ cup molasses
- ¼ cup tomato paste
- 1 tablespoon Worchestershire sauce
- ½ teaspoon ground red pepper
- 1 8-10 pound pork shoulder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- In slow-cooker mix onions, garlic, ketchup, vinegar, brown sugar, molasses, tomato paste, Worchestershire sauce, and ground red pepper to combine.
- Season pork with salt and pepper.
- In slow-cooker cook pork on high until it is fork tender (falls off the fork without any resistance), about 7½ to 9½ hours.
- Remove pork from slow-cooker and shred with 2 forks.
- Pour liquid into large measuring cup and skim off fat. Pour liquid back into slow-cooker and reduce liquid by about ½ its volume. Stir sauce into shredded pork.
- If desired, serve on bulky roll topped with your favorite barbeque sauce, and coleslaw.
- Dark brown sugar can be used in place of the light brown sugar
- Brown sugar, light or dark, can be used in place of the molasses
- The pork can be made ahead, cooled completely, wrapped well and frozen up to 3 months.
- The sauce can be made ahead and kept in the fridge up to one week, or frozen up to 3 months.
Tips & Tricks
Servings per Recipe:
16 to 18
½ pound, pre-cooked weight
7½ to 9½ hours
16 to 18