Recipe by Chef Bryn
This is a mixture of 2 recipes that I like, which I've brought together, plus a few extras and changes. It can have as much or as little kick as you like by varying the ingredients as you like. As it is, nothing is overpowering. This is best served with a good coleslaw, which I haven't included here. If you're looking for a good coleslaw, I like "Kittencal's Famous Coleslaw", which you can find on this site just by doing a search for it.
- 5 lbs pork legs or 5 lbs pork shoulder
- 1⁄4 cup vinegar
- 1 cup dry red wine
- 1⁄2 cup molasses
- 1 cup diced tomato (canned is okay)
- 3 cups chicken stock
- 3 garlic cloves (crushed or grated)
- 1⁄4 cup dried fruit, chopped fine (raisins, mangoes, or dates, etc)
- 1 onion (chopped)
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup chili sauce (All brands have varying spiciness)
- 1⁄4 cup brown sugar
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- hamburger bun
Directions See How It's Made
- Trim pork of excess fat and cut into chunks that are easier to place evenly in the bottom of the crockpot.
- Cook onions until soft in a saucepan.
- Add garlic, cooking until just turning golden.
- Add all other ingredients, stirring well and bring to a simmer.
- Pour over pork, and cover.
- Cook on high for 6 to 8 hours, turning down if kept cooking longer.
- Remove pork from crockpot, and place it on a large plate or platter, leaving sauce in crockpot.
- Using a fork in each hand, shred the pork by pulling it apart at the grain.
- Return pork to the sauce, stirring well.
- Serve heaped on hamburger buns and if desired, some coleslaw.