3 lbs pork shoulder
1/4 tsp whole cloves
1/2 TBS mustard
1 tsp Jane's salt mix
1 cup Sweet Baby Ray's BBQ sauce
1 TBS white vinegar
1/3 cup chopped union
Cook pork shoulder in crock pot with cloves and two cups water on high for 6 hours. While cooking, combine remaining ingredients and set aside. Drain pork, remove cloves, shred with two forks, stir in sauce mix, and cook an additional hour on low. Serve on tortillas with shredded cheese and diced tomatoes.
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