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280 minutes
20 minutes
300 minutes
- 6 pounds pork shoulder
- 1 bay leaf
- 1 teaspoon crushed red pepper flakes
- 4 cups water
- 1 cup vinegar
- 0.33333298563957 cup white sugar
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 clove garlic, pressed
- In a large pot with lid, combine pork shoulder, bay leaf, red pepper, and water. Bring to a boil, then simmer with the lid on for 4 to 5 hours until the meat is tender. Allow the meat to cool in the flavorful broth. Remove any excess fat from the broth and shred the tender meat for a delicious dish.
- Bring 3 cups of liquid to a boil. Combine the hot liquid with vinegar, sugar, ketchup, Worcestershire sauce, and garlic. Add shredded pork and salt, then heat uncovered until heated through.
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