Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Pork shoulder roast (Boston 1 tb Liquid smoke, or more to
-butt) -taste
2 c Cider vinegar 1 tb Worcestershire sauce
2 c Water Catsup, if a little color is
5 md Onions, chopped -wanted
Salt and pepper to taste

Put pork, vinegar, water, onions, salt and pepper into large electric
skillet or cooking pan. Cook slowly until meat is tender and can be
shredded, about 4 hours. If necessary to add more liquid, add equal
ammounts of vinegar and water. Cool and refrigerate overnight. Next
day, remove any fat that has risen to the top. Reheat and cook until
most of the liquid has evaporated. Season with liquid smoke and
Worcestershire sauce. Add catsup if you must.

Credited to Sarah Massie Youell in cookbook by the name of "Good
Cookin' from the Heart of Virginia"

typed into MM format by Mary Riemerman
Submitted By MARY RIEMERMAN On 05-03-95

Browse by categories